This recipe is inspired by the version of the table prepared in the popular restaurant chain, Rosa Mexicano. Source: Martha Stewart Living, January 2004. Makes 1 1/2 cups. Ingredients: 1 1/2 tablespoons minced white onion, 1 tablespoon plus 2 teaspoons chopped fresh cilantro, 1 1/4 teaspoons finely chopped jalapeño, 1/2 teaspoon coarse salt, plus more to taste, 1 ripe avocado, peeled, pitted, and coarsely mashed, 3 tablespoons finely chopped tomato and seeds. Directions: 1. With a large mortar and pestle, mash the onion, 1 tablespoon cilantro, jalapeño, and salt until smooth and juicy. Add the avocado and mash slightly (it should remain somewhat chunky). Stir in the tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately. Notes: To ripen firm avocados, leave them in a closed paper bag at room temperature for a few days.
27.04.2023 @ 04:35
This recipe is inspired by the version of the table prepared in the popular restaurant chain, Rosa Mexicano. Source: Martha Stewart Living, January 2004. Makes 1 1/2 cups. Ingredients: 1 1/2 tablespoons minced white onion, 1 tablespoon plus 2 teaspoons chopped fresh cilantro, 1 1/4 teaspoons finely chopped jalapeño, 1/2 teaspoon coarse salt, plus more to taste, 1 ripe avocado, peeled, pitted, and coarsely mashed, 3 tablespoons finely chopped tomato and seeds. Directions: 1. With a large mortar and pestle, mash the onion, 1 tablespoon cilantro, jalapeño, and salt until smooth and juicy. Add the avocado and mash slightly (it should remain somewhat chunky). Stir in the tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately. Notes: To ripen firm avocados, leave them in a closed paper bag at room temperature for a few days.