Mexico City-Style Spicy Guacamole

This isn’t a guacamole to use as a garnish — this is a centerpiece. It calls for nothing more than avocado, mashed garlic, diced serrano peppers, sea salt and lime juice. Maybe a bit of finely chopped cilantro on top. Use a molcajete, or a mortar and pestle, to better fuse all the flavors.

Makes: 2 to 4 servings

For the guacamole:

4 ripe avocados

2 large garlic cloves

1 ½ serrano chiles

1 teaspoon flaky sea salt, or more to taste

Juice of 3 small Mexican limes

½ small bunch of cilantro

For the tortilla chips:

6 corn tortillas

Canola oil or other neutral oil, for frying

Sea salt

1. Make the guacamole: Halve each avocado and use a spoon to scoop out the fruit into a mixing bowl. Save the pit of one avocado and drop it into the bowl; I leave it in the guacamole throughout serving and storage to help slow browning.

2. Mince the garlic and chile. Remove some or all of the seeds of the chile if you want the guacamole less spicy. Add the garlic and chiles to the bowl.

3. Crush the sea salt lightly in a small molcajete, or a mortar and pestle; add to the mixture. Add the lime juice to the guacamole.

4. Use a bean or potato masher to lightly press and combine the ingredients, or use a large molcajete.

5. Transfer the guacamole to a serving bowl and garnish with roughly chopped cilantro. Serve immediately with baked tostadas or tortilla chips.

6. Make the tortilla chips: Pour oil into a large skillet until it’s about 1-inch deep. Heat over medium-high heat until the oil is hot. (To test, drop a small piece of tortilla into the oil; it should immediately sizzle.)

7. Meanwhile, stack the tortillas and cut into wedges like a pizza.

8. Reduce the heat to medium and drop the tortilla slices into the oil one by one so that none touch or pile on one another. Turn each chip individually after about 2 minutes. Allow chips to slightly brown on both sides before removing from oil. Place the chips in a colander lined with wax paper and give them a strong dash of sea salt before serving.