Servings: 8-12 as a snack
- 2 to 3 garlic cloves, peeled
- Fresh hot green chiles to taste, stems removed
- 3 avocados, preferably the black-skinned Hass
- A couple of tablespoons Fresh Mexican herbs (such as cilantro, pipisa or papalo)
- 1 small white onion (fresh knob onion—green tops still on—is best), finely chopped
- 2 tablespoons fresh lime juice
- A little crumbled Mexican fresh cheese (queso fresco) for garnish
- Finely chop the garlic and green chiles, and scoop them into a bowl.
- One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started.
- Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into the bowl with the chiles. Mash coarsely with the back of a spoon or an old-fashioned potato masher.
- Add the herbs and onion, stir to combine, then taste. Season with salt (usually about a teaspoon) and lime juice. Scoop into a serving dish and garnish with cheese and radishes.