Guacamole en Molcajete
- Yield 1-2 servings
- Prep 10 mins
- Cook 0 mins
This is a purist's guacamole, stripped down to its barest—and freshest—essentials.
With restaurants in New York City, Washington, D.C., Atlanta, Ga.; Palm Beach and Miami, Fla.; Hackensack, N.J.; and National Harbor, Md., Rosa Mexicano delivers authentic Mexican cuisine in an accessible, stylish and festive atmosphere. Try this recipe for a Cinco de Mayo celebration of your own. Traditional preparation calls for a molcajete, or Mexican mortar and pestle made of volcanic stone. If one is not available use a small bowl and the back of a spoon.
- 3 tablespoons chopped white onion
- 1 serrano chili, seeded, if desired, and minced or 1 tablespoon minced jalapeño pepper
- 2 teaspoons finely chopped cilantro
- 1/2 teaspoon salt
- 1 ripe Hass avocado, halved and pitted
- 1 small vine-ripened tomato, seeded and finely chopped
- In a small bowl, thoroughly mash 1 tablespoon chopped onion, the chili pepper, cilantro and salt with the back of a wooden spoon until it forms a paste.
- Make diagonal slits in each avocado half going both directions, being careful not to cut through skin. Scoop out avocado from the skin and place in bowl.
- Stir thoroughly to coat avocado with paste. Add remaining onion, cilantro and the tomato. Gently fold to incorporate all the ingredients. Add more chopped serrano and salt to taste. Serve with freshly made tortilla chips or corn tortillas.
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).