GUACAMOLE

Guacamole image

This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan. It is dead simple and 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.

Provided by Florence Fabricant

Categories easy, dips and spreads, editors' pick

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

3 tablespoons chopped onion
1/2 teaspoon minced Serrano chili, or more, to taste
1 1/2 teaspoons finely chopped cilantro leaves
1/2 teaspoon salt, or more, to taste
1 small vine-ripened tomato
1 ripe Hass avocado
Tortilla chips for serving

Steps:

In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the 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. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife 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 chili and salt if desired. Serve at once with tortilla chips.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 415 milligrams, Sugar 3 grams

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