Tuesday, May 13, 2014

Molcajete Salsa Guacamole Recipe

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
  1. 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.
  2. Place the tomato in a paper bag, and close. Allow to cool for about 5 minutes.
  3. When the tomato is cool enough to touch, peel and discard the charred tomato peel.
  4. Trim stems from roasted chiles and squeeze the garlic clove from its peel.
  5. 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.
  6. Gently stir in the mashed avocado and serve immediately, preferably in the molcajete. 

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