Begin with roughly quartered white onion, half a serrano or jalapeño, and a small bunch of fresh cilantro stems and leaves. Reserve any unused portions for later adjustments, since taste testing during grinding often reveals whether more heat or allium is needed.
A reliable anchor for subsequent batches is a quarter teaspoon of kosher salt for every single avocado. You can begin with less than that amount and reserve the remaining salt for a final correction once the avocado flesh has been incorporated.


