Mexican Avocado Sauce from 1831 — De aguacate

Instructions

1. Sanitation & Washing: As an unheated raw preparation, sanitation is critical. Wash the outer skins of the avocado, green chili, and onion thoroughly under clean running water before cutting to prevent transferring surface dirt and bacteria to the edible flesh (do not use soap or detergents on produce). Use thoroughly cleaned hands, knife, cutting board, and mortar or bowl, keeping strictly separate from raw meat or seafood to avoid cross-contamination.
2. Chili Preparation: To prevent irritation to skin, eyes, and mucous membranes from capsaicin, wearing gloves is recommended. Cut lengthwise, remove seeds, and finely mince. After handling chilis, wash hands immediately with soap and avoid touching your eyes or face. Leave raw for crisp pungent heat, or lightly roast in a dry skillet until slightly blistered for a mellow roasted flavor.
3. Avocado Preparation: Rest the avocado firmly on a stable cutting board and slice lengthwise around the pit; twist the halves to separate. To prevent serious knife cuts ('avocado-hand' injuries), never strike the pit with a knife blade while holding the avocado in your palm; always keep it on the board and scoop the pit out safely with a spoon. Scoop out 200 g of flesh into a mortar or bowl.
4. Grinding & Diluting: Using a mortar (such as a molcajete with a pestle) or a fork, grind the avocado flesh together with the minced chili into a cohesive rustic puree. Gradually stir in 10–20 mL of water to dilute the mixture into a smooth, spoonable sauce consistency.
5. Optional Onion Preparation: If desired, finely chop 15 g of white onion and place it in a separate small dish to serve alongside for diners who prefer onion.
6. Finishing, Serving & Storage: Following the 1831 instructions to prevent browning, stir in 1 g of salt only immediately before bringing the sauce to the table, mixing briskly and serving at once. Individuals with avocado allergies or cross-reactivity from latex-fruit syndrome should avoid consumption. As an unheated raw preparation, avoid prolonged standing at room temperature and consume promptly. If storing leftovers, press plastic wrap directly onto the surface in an airtight container, refrigerate at 4°C or below, and consume the same day (this is an untested home adaptation; shelf-life and storage have not been empirically verified).