Traditional Guacamole

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1 Haas avocado

3 tablespoon chopped onion

1 teaspoon chopped, seeded

jalapeno chile

1 1/2 teaspoon chopped cilantro

2 tablespoon chopped tomato

(discard juice and

seeds)

salt

 

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 the molcajete

(a lava stone bowl used

for grinding and mixing).

 

With the back of a wooden spoon (the salt and

the

stone help in grinding), 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 in the molcajete (mortar and pestal) 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.