Ingredients
- 1 tablespoon finely chopped white onion
- 1 tablespoon firmly packed tablespoon chopped fresh cilantro
- 2 teaspoon finely chopped jalapeño, or more to taste
- 1 teaspoon salt, or as needed
- 3 teaspoon medium ripe but firm hass avocados (about 8 ounces each)
- 3 tablespoon diced tomato
- 2 tablespoon firmly packed tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped white onion
Preparation
Baking Directions:
Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete 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 pit.
Twist the halves to separate them and flick out the pit 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 molcajete.
Repeat with the remaining avocado halves.
