Best Rosa Mexicano Guacamole Recipes

ROSA MEXICANO'S GUACAMOLE

Steps:

• Combine half the jalapeno, half the cilantro and half the onions in a food processor. Add about 1/2 tsp salt and pulse into a smooth paste. Transfer to a bowl.
• Add avocado to onion mixture and combine while smushing the avocado.
• Add remaining ingredients and salt to taste.
• Let sit for a little while to let the flavors develop.

GUACAMOLE EN MOLCAJETE FROM ROSA MEXICANO

Steps:

• Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in a bowl.
• With the back of a wooden spoon mash these ingredients into a paste. This releases the juices within.
• Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
• Add the avocado to the paste and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
• Add jalapenos and salt to taste.
• Serve with corn tortillas and chips.

GUACAMOLE (ROSA MEXICANO)

Steps:

• Combine 1 tablespoon chopped onions, ½ tsp. chopped jalapeno and ½ teaspoon cilantro with ½ tsp salt. Mash ingredients to form a paste with the back of a wooden spoon. Split the avocado in half, remove the seed. Slice the avocado lengthwise in about ½ to 1/4th inch strips, then slice across forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape). Add the avocado to the paste and fold thoroughly. Add the remaining ingredients folding gently (don't mash). Add the amount of jalapenos you want and salt to taste.

GUACAMOLE -ROSA MEXICANO

Steps:

• Grind 1 tbsp. finely chopped white onion, 1 firmly packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground.
• Cut 3 medium-ripe hass avocados (about 8 ounces each) in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion.
• Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile-onion paste, keeping the avocado pieces fairly intact.
• Add 3 tbsp. diced tomato, 2 firmly packed tbsp. chopped fresh cilantro, and 1 tbsp. finely chopped white onion.
• Fold together all the ingredients. Taste and add salt, if necessary.

ROSA MEXICANO GUACAMOLE

Steps:

• 1. combine 1/2 the onion, half the jalapeño, and half the cilantro in a mortar. 2. Add 1/2-1 t salt then grind into a smooth paste. Tx to serving bowl. 3. Crosshatch avocado in shell and scoop out and combine with onion mixture. Mix well. 4. Stir in remaining onion, jalapeño and cilantro, gently mix in tomatoes. 5. Add more salt if needed and serve immediately.