In a bowl using the back of a wooden spoon thoroughly mash the following ingredients into a juicy paste (using salt as a grinder): 1 T chopped onions ½ tsp chopped jalapeños ½ tsp chopped cilantro ½ tsp salt
Holding the avocado in the cup of your hand split the avocado in half lengthwise and remove the seed. Slice the avocado lengthwise in approx. 1/8“ strips; then slice across forming a grid. Scoop the avocado out of the skin with a spoon. Repeat with other half of avocado.
Add the avocado to the paste and thoroughly mix together. We mix the ingredients rather than mash them; this leaves the guacamole chunky and somewhat firm not mushy. Then add the rest of the ingredients and fold them together gently. Add jalapeño chiles and salt to taste.
Serve with fresh corn tortillas and/or chips.
This recipe has been added to the following public cookbooks:
Sinister Side Dishes,
Edie's favorite recipes,
Erskine Cook,
mine,
matts jank
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Ana Flores
08/08/09 03:41 PM | Too SaltyCutting up the avacado was a great idea. It was good but too salty. |
| ★ ★ ★ ★ ★ | FreitasFmly4
08/20/08 11:37 AM | Chipotle Restaurant's Guacamole is the BEST!their margaritas (not-blended) are also to die for! if you haven't tried both...you're missing out! YUM!!! |
| ★ ★ ★ ★ ★ | Tara
07/21/08 09:46 AM | so delishgreat to bring to a party! |
| ★ ★ ★ ★ ★ | Angeleyes1382
05/10/08 07:10 PM | Yummy!This recipe was great, I thought it odd not to have garlic or lime juice, but it was really great without. |
| ★ ★ ★ ★ ☆ | CBINO1
05/05/08 08:02 AM | Not the Rosa Mexicana recipe I rememberI've been to both locations in NYC a few times. I recall them making it table side and always squeezing a fresh lime into the avocados. I actually don't recall the chopped tomato either. Everything else sounds right. There's a (fairly) new Rosa Mexicana's down here in Palm Beach Gardens, Florida. I'll have to check it out now.... |
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