Molcajete Salsa Guacamole
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 12 servings
Description:
Rouse your squad to victory when you serve up this new fiery favorite with serrano peppers and cool Fresh Hass Avocados.
Ingredients:
- 1 large ripe Roma tomato
- 2 serrano chile peppers, or more to taste
- 1 clove garlic, unpeeled
- 1/2 tsp. salt
- 4 ripe, Fresh Hass Avocados, seeded, peeled and roughly mashed
Instructions:
- In an iron skillet over medium-high heat, roast the tomato and chiles until they are soft and charred, about 8 to 10 minutes. Add the garlic clove to the skillet during the last three minutes, cooking just until it starts to turn golden.
- Place the tomato in a paper bag, and close. Allow to cool for about 5 minutes.
- When the tomato is cool enough to touch, peel and discard the charred tomato peel.
- Trim stems from roasted chiles and squeeze the garlic clove from its peel.
- In a large molcajete** or mortar and pestle, grind the roasted chiles and garlic until roughly chopped. Add the peeled tomato and crush to combine into a chunky salsa. Season with the salt.
- Gently stir in the mashed avocado and serve immediately, preferably in the molcajete.
Serving Suggestions:
Keep the taste as authentic as possible by serving with homemade tortilla chips. Beverage Pairing Suggestion:
Try with your favorite Mexican beer.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
