Ingredients
1 tbsp. finely chopped white onion
1 tbsp. chopped fresh cilantro
2 tsp. finely chopped jalapeño, or more to taste
1 tsp. salt, or as needed
3 medium ripe but firm Hass avocados
3 tbsp. diced plum tomato
2 tbsp. chopped fresh cilantro
1 tbsp. finely chopped white onion
Salt as desired
Preparation
Step 1To make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete (a Mexican mortar and pestle) until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.Step 2To make the guacamole: Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make three or four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.Step 3Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary.Step 4Serve immediately right from the molcajete or bowl with chips and tortillas.
