Guacamole en Molcajete

I was all set to throw the Avocado, Chilli & Coriander in my mini blender last night for Guacamole A la Lazy Jay when i remembered the delicious green dip we recently ate at a Mexican restaurant & felt inspired to make Guacamole A la Rosa Mexicano instead!

At Rosa Mexicano a waiter prepares your Guacamole en Molcajete (Mexican versian of Pestle & Mortar) tableside & it only takes him a few minutes but it really was the nicest we have tried..  They say the reason theirs tastes so special is the chilli paste that creates the ‘layering of flavours’ .. So try the recipe & see how it compares to your usual Guacamole!

Making our Guacamole!

Makes 4 servings

Chilli Paste Ingredients

  • 1 tablespoon finely chopped white onion
  • 1 firmly packed tablespoon chopped fresh Coriander
  • 2 teaspoons finely chopped jalapeño, or more to taste
  • 1 teaspoon salt, or as needed

Additional Ingredients

  • 3 medium ripe but firm Hass avocados (about 8 ounces each)
  • 3 tablespoons diced tomato
  • 2 firmly packed tablespoons chopped fresh Coriander
  • 1 tablespoon finely chopped white onion
  • Salt if necessary
  • Tortilla chips and/or fresh corn tortillas

Make the chile paste: Grind the onion, coriander, jalapeño, and salt together in a Pestle & Mortar (or a Molcajete if you have one!) 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.

Cut each avocado in half, working the knife blade around the stone. Twist the halves to separate them and flick out the stone 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 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the Mortar. Repeat with the remaining avocado halves.

Finally lightly mash the avocado with the chilli paste & then add tomatoes, onions & coriander. Stir to combine, Season to taste & Serve!

NB I like a squeeze of  fresh lime in mine and it keeps the mix from turning brown if you are making it ahead of time- I know Lime is hard (impossible) to find in Northern Cyprus unless you are lucky enough to have a tree (any offers?) but I have found the squeezy lime juice in the shop before & lemon works equally well as a substitute.. Or if you are going to the Greek Side (i’m hiding now) they have plenty in the supermarkets so stock up 🙂

Who needs YOU mini blender!


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