You are here: Home » Recipes » Guacamole en Molcajete Guacamole en Molcajete Recipe by RelishKitchen Tested Yield 1-2 servings Prep 10 mins Cook 0 mins This is a purist's guacamole, stripped down to its barest—and freshest—essentials. PrintEmail 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. Ingredients 3 tablespoons chopped white onion1 serrano chili, seeded, if desired, and minced or 1 tablespoon minced jalapeño pepper2 teaspoons finely chopped cilantro1/2 teaspoon salt1 ripe Hass avocado, halved and pitted1 small vine-ripened tomato, seeded and finely chopped Instructions 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).