ROSA MEXICANO’S GUACAMOLE DELIGHT
Serves: 4
Ingredients
1 TBSP white onion, finely chopped
1 TBSP chopped fresh cilantro, firmly packed
2 TSP jalapeño, finely chopped, or more to taste
3 medium ripe but firm Hass avocados (about 8 oz each)
3 TBSP diced tomato
2 TBSP chopped fresh cilantro, firmly packed
1 TBSP finely chopped white onion
Salt to taste
Tortilla chips and/or fresh corn tortillas
Instructions
- Make the chile paste. Grind the onion, cilantro, jalapeño, and salt together in amolcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.
- Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete.
- Repeat with the remaining avocado halves. Add all the avocado to the paste and gently mix together, then add the rest of the ingredients and fold—be careful to not stir too hard: leave the avocado pieces as intact as possible. Add jalapeño chiles and salt to taste.
