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Friends, Food and Fun in the Kitchen

Guacamole for the big game

By Lisa Abraham Published: January 28, 2014

As I promised on Ray Horner's radio show here is a really easy and delicious recipe for Guacamole. Yum.

    For the chile paste:
    1 tbsp. finely chopped white onion
    1 tbsp. firmly packed, chopped fresh cilantro
    2 tsp. finely chopped jalapeño, or more to taste (see note)
    1 tsp. salt, or more as needed
    For the dip:
    3 medium ripe but firm Hass avocados
    3 tbsp. diced tomato
    2 tbsp. firmly packed, chopped fresh cilantro
    1 tbsp. finely chopped white onion
    Splash of freshly squeezed lime juice
    Salt, if needed
    Grind the onion, cilantro, jalapeño and salt together in a molcajete until all of the ingredients are very finely ground. Alternately, use a pestle, wooden tamper or fork to mash all of the ingredients into a paste in a wide hardwood bowl.
    Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Rest an avocado half cut side up in the palm of your hand and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh, down to the skin without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the bowl with paste. Repeat with the remaining avocado halves.
    Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the remaining tomato, cilantro, onion and lime juice, folding in gently. Taste and add salt if necessary. Serve immediately with tortilla chips.
    Makes 4 servings.
    Note: Jalapeño peppers can vary widely in hotness. Use more or less to taste. Remove seeds and trim away white pith before dicing jalapeño for less heat, or leave jalapeño out completely for mild dip.
    - Adapted from
    Rosa's New Mexican Table,
    Roberto Santibañez




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