Guacamole is so easy & summery. I've made my own for ages, but fell a little in love with Rosa Mexicano's tableside version...and judging from the reactions I saw, so did other diners! (Bonus: the Lincoln Center locale is handy for opera/dance/theater-going. :)
EASY HOMEMADE GUACAMOLE (2-3 servings)
Seen at Rosa Mexicano
Time: 5-10 min, or 60 seconds if you're Rosa Mexicano waitstaff
Time: 5-10 min, or 60 seconds if you're Rosa Mexicano waitstaff
2-3 tablespoons (30-45g) diced onion
2-3 teaspoons cilantro (10-15g coriander), chopped fine1 teaspoon (1/6 ounce or 5g) salt
2 small ripe avocados, pitted, peeled & cubed
Optional: 1 teaspoon (1/6 ounce or 5g) jalapeño, seeded & minced
Optional: 2-3 tablespoons (30-45g) ripe diced tomatoes
Using a bowl and spoon -- or molcajete if you feel fancy! -- mash 1 tablespoon (15g) onion with 1/2 teaspoon (1/12 ounce or 2.5g) each of cilantro, salt, and optional jalapeño.
When onion and cilantro get more pulpy, add the avocados. Stir gently to coat avocados with onion-cilantro paste. Then add remaining onion and cilantro, plus optional tomatoes.
Mash all ingredients slightly, avocados should stay chunky. Add more salt or jalapeño to taste, folding-in gently. Serve right away with tortilla chips or fresh, warm corn or flour tortillas and chow!
♥ Little notes ♥
The Rosa Mexicano version does not use lime juice, which is how I prefer it, but you can add a bit if you like. Also, instead of lime juice (to prevent guacamole going brown), you can apparently return the avocado pits to the guac, cover & refrigerate 3-4 hours...it should stay green-y...But who can wait that long? :-)
{Apologies in advance for my *rough* metric conversions!}
(Image via Julie and Ed.)
{Apologies in advance for my *rough* metric conversions!}
