Molcajete Salsa Guacamole Recipe

By pattie_d

Ingredients

• large ripe Roma tomato
• serrano chile peppers, or more to taste
• clove garlic, unpeeled
• salt
• ripe, Fresh Hass Avocados, seeded, peeled and roughly mashed

Details

Servings 8
Preparation time 15mins
Cooking time 25mins
Adapted from avocadocentral.com

Preparation

Step 1

Instructions:

In an iron skillet over medium-high heat, roast the tomato and chiles until they are soft and charred, about 8 to 10 minutes. Add the garlic clove to the skillet during the last three minutes, cooking just until it starts to turn golden.

Place the tomato in a paper bag, and close. Allow to cool for about 5 minutes.

When the tomato is cool enough to touch, peel and discard the charred tomato peel.

Trim stems from roasted chiles and squeeze the garlic clove from its peel.

In a large molcajete** or mortar and pestle, grind the roasted chiles and garlic until roughly chopped. Add the peeled tomato and crush to combine into a chunky salsa. Season with the salt.

Gently stir in the mashed avocado and serve immediately, preferably in the molcajete.