Guacamole is best mashed as the Mexicans do using the giant stone molcajete mortar and pestles. The flavours are melded together with all the bashing and it makes a marked difference to the final taste. I sometimes use a potato masher or the end of a rolling pin to improvise.
Pound the chilli, garlic and coriander in a mortar and pestle until finely mashed, or finely chop by hand. Transfer to a bowl and add the onion, avocado and lime juice and season with salt and freshly ground black pepper. Mash it all together, then serve with Baked Tortilla Chips.
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