Guacamole from Rosa Mexicano

Name: Guacamole from Rosa Mexicano
Yield: 4 servings as an appetizer
Cuisine: Mexican
Ingredients: ½ large Hass avocado, peeled and diced; ¼ cup medium to hard ripe tomato cut in ½-inch cubes; 2 tablespoons white onion, cut in ¼-inch dice; 2 tablespoons white onion, cut in ¼-inch dice; 1 tablespoon chopped coriander leaves; ¼ teaspoon salt; Remaining ½ large avocado (see seasoning paste, above); Remaining ½ large avocado (see seasoning paste, above); ½-1 teaspoon minced serrano or jalapeño, to taste; ½-1 teaspoon minced serrano or jalapeño, to taste; ½-1 teaspoon minced serrano or jalapeño, to taste; ½-1 teaspoon minced serrano or jalapeño, to taste

Preparation info

4
servings as an appetizer

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Josefina Howard, who runs this fine Mexican restaurant (Rosa refers to a bright pink color, not a flower or woman) in New York City, suggests that you try this guacamole with serranos one time, jalapeño the next to find your favorite. The two-step technique she recommends is a revelation.

Ingredients

Seasoning Paste

1-2 teaspoons minced serrano or jalapeño (do not remove seeds or ribs)
1 tablespoon minced white onion

Americas
United States
Mexico
New York City
Starter
Central America
Gluten-free
Vegan

Method

Combine seasoning ingredients—chili-pepper, onion, coriander, and salt in mortar or heavy bowl (see Note). With pestle or back of spoon smash mixture to a paste. Add ½ avocado; crush to a rough texture.
Add tomato, onion, coriander, salt; mix lightly. Score avocado flesh in ½-inch squares, cutting down to skin. Run k