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Guacamole En Molcajete

Updated 4:22 PM EST, Mon, May 3, 2010

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Courtesy of Rosa Mexicano restaurants

Makes 4 servings

For paste:

1 Tbsp White onion, finely chopped

1 Tbsp Fresh cilantro, chopped

2 tsp Jalapeño, or more to taste, finely chopped

1 tsp Salt, or as needed

 

3 Medium ripe but firm Hass avocados

3 Tbsp Plum tomato, diced

2 Tbsp Fresh cilantro, chopped

1 Tbsp White onion, finely chopped

Salt if necessary.

To make the paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete 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 three or four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary. Serve immediately right from the molcajete or bowl with chips and tortillas.))
 

First Published: Apr 30, 2010 4:44 PM EST

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