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



GUACAMOLE

    For the chile paste:

    1 tbsp. finely chopped white onion

    1 tbsp. firmly packed, chopped fresh cilantro

    2 tsp. finely chopped jalapeņo, 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, jalapeņo 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: Jalapeņo peppers can vary widely in hotness. Use more or less to taste. Remove seeds and trim away white pith before dicing jalapeņo for less heat, or leave jalapeņo out completely for mild dip.

    - Adapted from

    Rosa's New Mexican Table,

    Roberto Santibaņez