Most Delicious Guacamole
This is hands down the best table-side guacamole alive. I got this from my Mexican cook book, Rosa's Mexican Table. I've made a few adjustments to it.
Recipe:
2 Tablespoons finely chopped white onion, divided
3 firmly packed Tablespoons chopped cilantro, divided
2 teaspoons finely chopped jalapeno
1 small garlic clove, minced (optional)
¾ teaspoon salt, or more as needed
3 medium ripe but firm Hass avocados
3 Tablespoons finely diced tomato with juice
1 Tablespoon fresh lime juice (optional)
Grind 1 Tablespoon onion, 2 Tablespoons cilantro, the jalapeno, garlic (if using), and salt together in a molcajete or something else until all the ingredients are very finely ground into a paste. Dice each avocado to desired size and either gently fold the avocado into the paste, keeping the avocado in as large of pieces as possible, or if you want it less chunky, just mash a little as you stir to desired consistency. Add the tomato, 1 Tablespoon cilantro, 1 Tablespoon onion and the lime juice (if using) and fold in gently. Add salt if necessary.
Recipe:
2 Tablespoons finely chopped white onion, divided
3 firmly packed Tablespoons chopped cilantro, divided
2 teaspoons finely chopped jalapeno
1 small garlic clove, minced (optional)
¾ teaspoon salt, or more as needed
3 medium ripe but firm Hass avocados
3 Tablespoons finely diced tomato with juice
1 Tablespoon fresh lime juice (optional)
Grind 1 Tablespoon onion, 2 Tablespoons cilantro, the jalapeno, garlic (if using), and salt together in a molcajete or something else until all the ingredients are very finely ground into a paste. Dice each avocado to desired size and either gently fold the avocado into the paste, keeping the avocado in as large of pieces as possible, or if you want it less chunky, just mash a little as you stir to desired consistency. Add the tomato, 1 Tablespoon cilantro, 1 Tablespoon onion and the lime juice (if using) and fold in gently. Add salt if necessary.
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| Here's the paste |
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