Tableside Guacamole

From LA Times. Now you too can prepare guacamole at tableside like the restaurants do. You need to purchase a molcajete which is a lava stone mortar. Or you can go ghetto and just use a mixing bowl.
Photo by Hion L.
Adapted from latimes.com

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

2

cups

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

2

servings

Adapted from latimes.com

Ingredients

  • 2

    heaping tablespoons finely chopped white onion

  • 3

    serrano chiles, seeded and finely chopped

  • 4

    heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish

  • 3/4

    teaspoon salt or to taste

  • 3

    large avocados or 4 small avocados

  • 4

    ounces ripe tomatoes, finely chopped (about 2/3 cup)

  • 1

    tablespoon freshly squeezed lime juice

Directions

1. In a molcajete, grind together the onions, chiles, chopped cilantro and salt to a paste. 2. Cut the avocados into halves, remove the pits and spoon the flesh into the molcajete. Mash the avocado into the onion-chile mixture until it is a uniform texture, but not smooth (it should still have some lumps). 3. Stir in the tomatoes and lime juice, adjust the seasoning and top with the cilantro leaves.

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