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Guacamole
This recipe calls for preparing the guacamole in a molcajete, a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour.
Guacamole
•1 ripe
tomato, finely chopped
•2 Tbs. finely minced white onion
•2 serrano chilies, finely chopped
•1 Tbs. fresh lime juice
•1/2 tsp. sea salt, plus more as needed
•2 large avocados, preferably Haas
•2 Tbs. finely minced fresh cilantro
For the garnish:
• 1 Tbs.
small fresh cilantro leaves (optional)
• 1 Tbs. finely chopped white onion (optional)
• 1 Tbs. finely chopped ripe tomato (optional)
Put the tomato,
onion, chilies, lime juice and the 1/2 tsp. salt in a molcajete
or small bowl, and smash with a pestle or fork to a coarse paste. Cut
the avocados in half, remove the pits and scoop the flesh into the
tomato mixture. Add the minced cilantro and mix and mash, leaving some
lumps. Taste and adjust the seasonings with salt.
If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator.
Makes about 2 cups.