Ingredients
1tbspfinely white onion,chopped
1tbspfresh cilantro,chopped
2tspfinely jalapeño,chopped, or more to taste
1tspsalt,or as needed
3mediumripe but firm Hass avocados
3tbspplum tomato,diced
2tbspfresh cilantro,chopped
1tbspfinely white onion,chopped
salt,as desired
Preparation
Grind the onion, cilantro, jalapeño, and salt for the chile paste together in a molcajete (a Mexican mortar and pestle) 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 “non-knife” hand.
Rest an avocado half cut side up in palm and make three or four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts in the same way.
Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves. Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible.
Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary. Serve immediately right from the molcajete or bowl with chips and tortillas.
