Monday, June 30, 2014


Ingredients: 1/2 medium white onion, minced 2 fresh garlic cloves, peeled 2-3 serrano chilies, finely minced 1 teaspoon kosher salt 4 T cilantro leaves, minced 3 large Hass avocados 1 ripe tomato, minced Prepare: Place 2 tablespoons of the onion in a small bowl, set it aside, and put the remainder of the onion and the garlic in the base of a molcajete (see note below). Add the serranos and the salt, and pound the mixture into a paste. Add 2 tablespoons of the cilantro, and crush it into the paste. Add the remaining cilantro to the reserved onions. Cut the avocados in half, remove the pits, scoop out the flesh and place it in a medium bowl. Use a fork to mash the avocado and then add it to the molcajete, using the fork to fold the onion paste into the avocado. Add all but 2 tablespoons of the chopped tomato to the avocado, mix together lightly, and then scatter the reserved onion and cilantro and the remaining tomato over the top. Serve immediately. Note: If a molcajete (a Mexican mortar and pestle made of granite) is not available, it is best to use knife to mince the onions, chiles, salt and cilantro together until they nearly form a paste. Add it to the mashed avocados and then continue as above. Do not use a food processor. Serves 4


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