1 Haas avocado*
3 tablespoon chopped onion
1 teaspoon chopped, seeded jalapeno chile
1 ½ teaspoon chopped cilantro
2 tablespoon chopped tomato (discard juice and seeds)**
Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing).
With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within.
Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
Scoop the avocado out of the skin with a spoon (never mash or scrape it).
Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.***
Add jalapenos and salt to taste.
Serve with corn tortillas and chips.
* Only Haas avocados from California, with a dark green bumpy skin, perfectly ripened for rich flavor are used by Rosa Mexicano.
** The tomatoes must be perfectly ripened.
*** Mixing the ingredients rather than mashing them leaves the guacamole chunky and somewhat firm, not mushy.
Posted: 4/22/2011 2:03:19 PM