Guacamole
This guacamole, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan is dead simple. It'a also easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
Ingredients
- 3tablespoons chopped onion
- 1/2teaspoon minced Serrano chile, or more, to taste
- 1 1/2teaspoons finely chopped cilantro leaves
- Salt
- 1small vine-ripened tomato
- 1ripe Hass avocado
- Tortilla chips for serving
Directions
In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), 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 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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 22 gramsCalories: 327Saturated Fat: 3 gramsUnsaturated Fat: 17 gramsSodium: 483 milligramsSugar: 3 gramsFiber: 9 gramsCarbohydrate: 33 gramsProtein: 5 grams