Classic mexican guacamole
Instructions:
- This recipe was inspired by the tableside version
prepared at Rosa Mexicano in New York City. To
ripen hard avocados, leave them in a closed
paper bag at room temperature for a few days.
- 1 1/2 tablespoons finely chopped white onion
- 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
- 1 1/4 teaspoons finely chopped seeded jalapeno pepper
- 1/2 teaspoon coarse salt, plus more for seasoning if desired
- 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
- 3 tablespoons finely chopped seeded tomato
- With a large mortar (such as a molcajete) and pestle (or tejolote), mash the onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy.
- Add the avocado, and mash slightly (the avocado should remain somewhat chunky). Stir in the tomato and remaining 2 teaspoons cilantro.
- Season with salt, if desired. Serve immediately.