Guacamole

SERVINGS: Makes about 4 cups

FAST
VEGETARIAN

This traditional appetizer and condiment for fiesta-goers in Mexico is the starting point for most North Americans' exploration of Mexican cooking. The avocados must be ripe, yielding easily to a squeeze; if they're too firm, you can always let them ripen in a paper bag on the counter for a few days.

Rick Bayless accompanies this radish-garnished version with tortilla chips or sliced jicama and cucumber, but he doubts anyone needs more ideas about how to serve gaucamole.

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1 large ripe tomato, finely diced
2 serrano chiles, minced
1 large garlic clove, minced
3 tablespoons coarsely chopped fresh cilantro
1 medium white onion, finely diced
3 large ripe avocados
2 to 3 tablespoons fresh lime juice
Salt
Radish slices, for garnish

In a medium bowl mix the tomato with the chiles, garlic and cilantro. Stir in the onion.
Peel and seed the avocados and scoop the flesh into a medium bowl. Mash against the side of the bowl, leaving some chunks. Add the tomato mixture and lime juice and season with salt. Let sit for a few minutes, then garnish with radish slices and serve.