Rocco’s Tacos guacamole
1 Haas avocado, halved and seeded
1/4 teaspoon salt
1 teaspoon chopped tomato
1/2 teaspoon chopped red onion
1/2 teaspoon fresh cilantro, chopped
1/2 teaspoon diced jalapeno
Inner rib and seeds of jalapeno, to taste*
1
Scoop the flesh from the ripe avocado into a molcajete, or bowl. Coarsely mash together the avocado and salt. Add tomato, red onion, cilantro, diced jalapeno and seeds, as desired. Mix with a rubber spatula until well combined.
2
Serve with fresh, warm tortilla chips.
Makes 4 servings.
*To vary the heat (spiciness) of the guacamole, use a demitasse spoon to scoop out the inside ribs and seeds of a fresh jalapeno pepper, releasing the pepper oil. The heat variance that the chef gives is: 1/8 spoon for medium, 1/4 spoon for hot and 1 spoon for extra-spicy.
Nutrition information per serving: 81 calories, 82% calories from fat, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 149 mg sodium, 3 g fiber
