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Authentic Mexican Guacamole
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Chef Roberto Santibañez, Rosa Mexicano Restaurants
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Ingredients:
2 fully ripened Hass avocados from Mexico
1/4 cup minced onion, divided
1 tablespoon (or more to taste) chopped serrano or jalapeño chiles
2 tablespoons finely chopped fresh cilantro, divided 1/2
3/4 teaspoon salt
1/2 cup finely chopped plum tomato
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Preparation:
In a medium bowl, place 2 tablespoons of the chopped onion, the chiles, 1 tablespoon of the cilantro and the salt. With the back of a wooden spoon, mash until the mixture becomes a juicy paste. Cut avocados lengthwise around pits; twist halves to separate; strike pits with a knife blade and twist to remove. With a knife, cut the avocado flesh in a crosshatch pattern; with a spoon, gently scoop out the avocado from the skins; place in the bowl with the paste; stir to combine. Fold in the tomato and the remaining onion and cilantro. Serve with tortilla chips and cut-up raw vegetables such as jicama sticks and red bell pepper strips, if desired.
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Serves:
4 to 6 servings (about 2 cups)
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Cook Time:
0 min.
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