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Guacamole en Molcajete



GUACAMOLE EN MOLCAJETE
Rosa Mexicano Restaurant Recipe

Serves 4

Chile Paste
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeƱo, or more to taste
1 teaspoon salt, or as needed

Additional Ingredients
3 medium ripe avocados
3 tablespoons diced tomato
2 firmly packed tablespoons chopped fresh cilantro
1 tablespoon finely chopped white onion
salt if necessary
tortilla chips and/or fresh corn tortillas

Make the chile paste: Grind the onion, cilantro, jalapeno, 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 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.

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