Holy Moly Spicy Guacamole

Peel and chop your avocados into a large bowl.

Give your cilantro a rough chop. Add it to the avocados.

Grab some surgical gloves before this step, especially if you wear contact lenses! Clean and finely chop the jalapenos, reserving seeds. Add them to the avocado, along with the minced onion.

Add the rest of the ingredients, barring the lime juice and reserved jalapeno seeds. If the coriander is whole, grind with a mortar and pestle or spice grinder.

With a pastry cutter, start mixing the guacamole. The pastry cutter allows you to have more control over how chunky the mixture is. Add lime juice to taste (you want some in there to keep your guacamole from browning). Finally, if you’re an adventurous soul, add some of the reserved jalapeno seeds. If you didn’t save any, just shake in some red pepper flakes.

I sometimes use a mini-food processor to process the onions and cilantro; I don’t like big chunks of them. When I use the processor, I add the lime juice to the food processor to help them puree a little bit easier.

Grab your tortilla chips and start dipping.