Page 10 - My Cookbook

INGREDIENTS
CHILE PASTE INGREDIENTS:
1 Tbls finely chopped white onion
1 firmly packed Tbls chopped cilantro
2 tsp finely chopped jalopeno
1 tsp salt
ADDITIONAL INGREDIENTS:
3 medium ripe avocados
3 Tbls diced tomatoes
2 firmly packed Tbls chopped cilantro
1 Tbls finely chopped white onion
Salt if necessary
Tortilla chips
Lime (Optional)
cumin (Optional)
Guacamole

Appetizer, Mexican
Prep 15 min ∙ Makes 4 servings
DIRECTIONS
Make the chile paste:
Grind the onion, cilantro, jalopena and salt together until all the ingredients are very finely ground, or use a fork to mash all the ingredients to a paste in a wide bowl.
Cut each avocado in half. 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. Squeeze the avocados into the chile paste bowl.
Add the diced tomato,chopped cilantro and chopped onion. Mix thoroughly with a wooden spoon. The "guac" should be chunky.
You can squeeze half a lime into the "guac" to prevent browning. I also add a little cumin in for added taste.
If serving later, cover with plastic wrap and press the plastic wrap into the guacamole. This will prevent premature "browning".
Excerpt From: Richard Jans. “The Best I Ever Ate.” iBooks.