This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
1 1/2 tablespoons finely chopped white onion
1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
1 1/4 teaspoons finely chopped seeded jalapeño pepper
1/2 teaspoon coarse salt, plus more for seasoning if desired
1 ripe Hass avocado, pitted, peeled, and coarsely chopped
3 tablespoons finely chopped seeded tomato
Preparation
With a large mortar (such as a molcajete) and pestle (or tejolote), mash the onion, 1 tablespoon cilantro, jalapeño, and salt until smooth and juicy. Add the avocado, and mash slightly (the avocado should remain somewhat chunky). Stir in the tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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