Guacamole
Difficulty
Easy 👌
Total
10m
Prep
10m
Servings
2
A simple and delicious guacamole recipe adapted from Josefina Howard at the original Rosa Mexicano restaurant in Manhattan.
🧺Ingredients
1x
3 tbsp
chopped onion
½ tsp
minced Serrano chile
1 ½ tsp
finely chopped cilantro leaves
Salt
1
vine-ripened tomato
1
ripe Hass avocado
Tortilla chips for serving
🍳Instructions
In a medium-size bowl, mortar, or molcajete, thoroughly mash 1 tablespoon of the onion with the chile, 1/2 teaspoon cilantro, and 1/2 teaspoon salt to make a paste.
Cut the tomato in half horizontally, squeeze out the juice and seeds, and discard. Chop the pulp, and add it to the bowl.
Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves and remove the pit. Slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chile and salt if desired.
Serve at once with tortilla chips.
🍴Equipment
Bowl
Spoon
Knife
Chopping board