combine the diced avocado with the onion, cilantro, lime juice, sea salt and jalapeno. serve immediately...i finely dice all ingredients except for the avocado and keep a lot of texture in mine.
i spent all day today trying out different versions of the basic recipe (i have a tough life!)..i substituted lemon juice for the lime in one batch..and took at least one of my ingredients out of each option to see how it would impact the final result..they all worked..so adjust the recipe based on what you like..if you dislike onions..leave them out..hate cilantro?..skip..(i find that people are seldom neutral regarding cilantro..you either love it or hate it)..you will always need salt and the lemon or lime..otherwise..go for it...
a twitter friend @emilyolson reminded me of the guacamole at rosa mexicano...i have ordered guacamole at numerous restaurants throughout the united states and mexico...while i have had many really good versions the absolute best restaurant guacamole i have ever had was at rosa mexicano in manhattan. their guacamole is prepared tableside in a traditional molcajete, which is a mortar and pestle made from volcanic rock...i have included the rosa mexicano recipe to get you started.... if you have never made guacamole before...give it a try..it may become your favorite too...but don't be afraid to experiment with ingredients you like...i challenge you to create your own "signature guacamole recipe"...oh and since this requires salt and freshly squeezed limes..can you say "pitchers of margaritas"??!!
rosa mexicano guacamoleIngredients:
1Tbsp white onion
salt (i use sea salt)
3 hass avocado
3 tbps diced tomato
2 tbs chopped cilantro
1. Grind 1 tbsp. finely chopped white onion, one firmly packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.)
2. Prepare the avocado using the method described above
3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.
4. Add 3 tbsp. diced tomato, 2 firmly packed tbsp. chopped fresh cilantro, and 1 tbsp. finely chopped white onion.
5. Fold together all the ingredients. Taste and add salt, if necessary.
6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.
Makes 4 servings.
we are having guacamole tacos for dinner with refried black beans, spanish rice, homemade green chile corn tortillas..and margaritas.. want some?
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