Cafe Pasqual's Guacamole

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Cafe Pasqual's Guacamole

 

2 jalapeños

Vegetable oil

3 large ripe Hass avocados

1/4 white onion, diced

1 tomato, cored, seeded, and diced

2 cloves garlic, pressed

1/3 cup finely minced cilantro, stems included

2 tablespoons freshly squeezed lime juice

1 teaspoon salt

 

 

 

 

Rub the jalapeños with a small amount of vegetable oil

and roast them over a direct flame on the stove top or

under the broiler, turning them with tongs until the

skin blisters and bubbles on all sides. When

completely blackened, seal them in a plastic bag to

let them " sweat " for about 10 minutes. Split open the

chiles and scrape out the seeds, discarding the seeds

and the stems, then mince the chiles. (There is no

need to peel these.)

 

Cut the avocados in half and remove the pits. Scoop

out the avocado flesh and place it in a medium bowl.

Mash the avocado with a potato masher or fork until

smooth, but with small chunks still visible. Stir in

the onion, tomato, garlic, cilantro, lime juice,

jalapeño, and salt. Mix well.

 

Cover by pressing plastic wrap directly onto the

guacamole, which will completely seal the guacamole so

that it does not discolor from contact with oxygen.

Refrigerate until ready to use, but bring to room

temperature before serving.

 

Makes 3 cups

 

Author: © 2006, Katherine Kagel Cooking with Cafe

Pasqual's: Recipes from Santa Fe's Renowned Corner

Cafe, published by Ten Speed Press

Formatted by Chupa Babi: 12.26.07

 

A Hass avocado is very dark in color and has a bumpy

skin. Serve this with store bought tortilla chips, or

fry your own.

 

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