Guacamole is a little like gazpacho: so many different ways to make it and so many of them delicious. My friend, Noemi Messing, who hails from Argentina and makes the most delicious guacamole, always adds extra-virgin olive oil to hers, which is a delicious new twist on the usual recipes.
This recipe is from the Mexican restaurant, Rosa Mexicano.
Ingredients
1 tablespoon finely chopped white onion
3 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
1 teaspoon Kosher salt
3 medium-ripe Haas avocados, about 8 ounces each, diced
3 tablespoons diced tomato
Squeeze of fresh lime juice
Tortilla chips for serving
Preparation
- Mash onion, 1 tablespoon cilantro, 2 teaspoons jalapeño and 1 teaspoon salt together until all the ingredients are well ground.
- Gently fold avocado into chile–onion paste, keeping the avocado pieces fairly intact.
- Add tomato, remaining 2 tablespoons cilantro, and lime juice.
- Fold together all ingredients. Add salt to taste.
- Serve immediately with chips.
Yield: 4
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