Saturday, August 11, 2012


This is my own recipe based on several that I've tried over the years. It always seems to go over well with the flavors it contains. I use a mortar and pestle to make the paste but a blender works well also.

Ingredients lined up

charring the peppers and garlic

Adding the cilantro

Seasoning paste after the pounding in the mortar

Mashing the avocados

4-5 large ripe avocados *
1-2 cloves garlic unpeeled
1 fresh tomato chopped
1/2 white onion diced
Handful of fresh cilantro sprigs 

2-3 serrano chiles
Juice of 1/2 lime 
* Selecting ripe avocados is something of an art that took me a while, and help from my wife, to get down. You want to find ones that give a little when squeezed but not approaching mushy at all. 

Heat a small un-greased iron skillet over medium-high heat. When hot add the chiles and the garlic to scorch evenly on all sides, about 5-10 minutes. Remove each to cool.
Rinse the diced onion in a strainer under running water to remove the sting from the raw flavor.
De-stem the chiles, peel the garlic, and put all into a mortar with half of the diced onion, a hefty pinch of salt, and most of the cilantro sprigs. Pound well into a paste.
For each of the avocados, slice in half, remove the pit and scoop the meat into a large bowl. Use a potato masher to smooth into a paste. Add the contents of the mortar along with the chopped tomato and remaining diced onion. Add the lime juice and mix well to even out the flavors.

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