Guacamole en molcajete

MAKES 4 SERVINGS

1/2 teaspoon finely minced garlic

1 teaspoon finely chopped Serrano peppers, for mild version

1-1/2 teaspoons finely chopped Serrano peppers, for hot version

1-1/2 tablespoons chopped white onion

1/2 teaspoon coarse salt

1 teaspoon freshly squeezed lime juice

1 Mexican Haas avocado

2 tablespoons diced plum tomatoes, seeded

1-1/2 tablespoons chopped fresh cilantro

Using the tejolote (grinding stone), mash the garlic, Serrano pepper, onion, salt and lime to release their juices. Set aside.

Prepare avocado as following: Cut avocado in half around the pit with a knife; twist the halves apart. Tap knife base firmly into the pit, turn knife and remove pit. Hold avocado in hand and cut 1/2-inch pieces. Scoop out the flesh with a spoon. Use the wooden spoon to mash the avocado pieces in your molcajete (bowl).

Add avocado to molcajete and mix to a creamy, but chunky consistency. Add the mashed mix, tomatoes and cilantro to the avocado and mix gently.

Serve with tortilla chips.

Nutrition facts per serving: 80 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 298 mg sodium, 2 g fiber

Chef Freddy Sanchez of Adobo Grill