Guacamole

In New York, my sisters and I ate at a restaurant called Mama Rosa. There, the tastiest Guacamole any of us had ever eaten was served! Luckily, the Guacamole was prepared right at the table in a fantastic mortar. I memorized the recipe and even managed to persuade them to sell a mortar to me. Here is the recipe that is free from frills - “less is more” applies in this case.

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You will need

1 – 1 ½ finely chopped fresh jalapeño

1 ½ tbsp finely chopped yellow onion

2 tbsp finely chopped tomato

2 tbsp chopped fresh cilantro

1 pinch of sea salt

3 ripe avocados

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How to make it

1. Place jalapeño, onion, tomato, cilantro, and sea salt in a spacious stone mortar and pond and grind it into a sauce-like mass.

1 – 1 ½ finely chopped fresh jalapeño

1 ½ tbsp finely chopped yellow onion

2 tbsp finely chopped tomato

2 tbsp chopped fresh cilantro

1 pinch of sea salt

2. Peel the avocados and chop them directly into the mortar with a stiff spatula until the avocado is mixed with the ground sauce but still remains “chunky”.

3 ripe avocados

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