Purely Simple Guacamole

Print Recipe

Yield: 492 g
Serving: 4
Prep time: 5 m
Cook time: 0 m
Ready in: 5 m

(0 / 5)

Cuisine: Mexican
Course: Condiments
Skill Level: Easy

In my opinion the fresh and simple is best when considering a guacamole recipe. I know lots of recipes add lots of peppers and spices to doctor the flavor. But I like the flavors of the vegetables to highlight my guacamole. I found this recipe in the September issue of Saveur Magazine. It originally comes from Rosa Mexicano Restaurant in New York City, where the guacamole is prepared fresh at your table side using a traditional molcajete (a mortar made of volcanic rock). In preparing this recipe, if you do not have a molcajete, you can use a mortar and pestle, or a bowl and the back tines of a fork to combine ingredients, which will work just as well. I love this recipe and it has become my favorite. I hope you will enjoy it, too!

Ingredients

4 tablespoons white onions, finely chopped
3 tablespoons fresh cilantro, chopped and firmly packed
2 teaspoons fresh jalapeños, finely chopped
1 teaspoon salt
3 medium ripe Hass avocadoes (about 8 oz each)
3 tablespoons tomatoes, diced

Nutrients

Calories
222.8

Calories from Fat
180 g

Total Fat
20 g

Saturated Fat
2.8 g

Cholesterol
0 mg

Sodium
592.8 mg

Total Carbohydrate
12.6 g

Dietary Fiber
9.1 g

Sugars
1.1 g

Protein
2.7 g

Step by step method

Step 1

Grind 1 TBS finely chopped white onion, 1 firmly packed TBS chopped fresh cilantro, 2 tsp finely chopped jalapeño, and 1 tsp salt in a molcajete until all ingredients are well ground.
Step 2

Cut 3 medium-ripe Hass avocados (about 8 oz each) in half.
Step 3

Twist the halves to separate them and remove the pit with the tip of the knife.
Step 4

Place an avocado half, cut side up, in the palm of your hand and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin.
Step 5

Make 4 cross-wise cuts in the same fashion.
Step 6

Scoop the diced avocado flesh into the molcajete.
Step 7

Repeat with remaining avocado halves.
Step 8

Gently fold the avocado into the chile-onion paste, keeping the avocado pieces fairly in tact.
Step 9

Add 3 TBS diced tomato, 2 firmly packed TBS chopped fresh cilantro, and 1 TBS finely chopped white onion.
Step 10

Fold together all the ingredients.
Step 11

Taste and add salt, if desired.
Step 12

Serve immediately, directly from molcajete (or bowl), with tortilla chips.

Tips & variations

Alternatively, use a fork to mash ingredients into a paste in a wide bowl. (I use a nice sized mortar and pestle.).

Bev's Recipes

Purely Simple Guacamole

Ingredients

Nutrients

Step by step method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Tips & variations

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