Prep. time: 10 minutes
Cooking time: None

Guacamole is a staple of Mexican sauces. It may be thick or creamy, mild or spicy, depending on its region of origin and how it is to be used.

In Mexico, a molcajete, a deep three-footed stone mortar is used to mash the ingredients.
 

1. Remove the pits from the avocados and set aside;
2. mash the avocado flesh with a wooden spoon;
3. crush the tomatillos with the garlic and cilantro in a mortar;
4. finely chop the chilies and onion and blend with the avocados and tomatillo mixture;
5. place the avocado pits into the guacamole to slow discoloration (avocados darken when exposed to air).