Roasted peppers, tomato and garlic crushed in a traditional molcajete or mortar and pestle create an earthy, spicy base for this authentic guacamole. Use more chiles if you really love the heat!
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
- 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.