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Appetizers, Vegetarian


Eric Boyd / Los Angeles Times
Total time: 10 minutes | Makes 2 cups
  • 2 heaping tablespoons finely chopped white onion
  • 3 serrano chiles, seeded and finely chopped
  • 4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish
  • 3/4 teaspoon salt or to taste
  • 3 large avocados or 4 small avocados
  • 4 ounces ripe tomatoes, finely chopped (about 2/3 cup)
  • 1 tablespoon freshly squeezed lime juice

Step 1In a molcajete, grind together the onions, chiles, chopped cilantro and salt to a paste.

Step 2Cut the avocados into halves, remove the pits and spoon the flesh into the molcajete. Mash the avocado into the onion-chile mixture until it is a uniform texture, but not smooth (it should still have some lumps).

Step 3Stir in the tomatoes and lime juice, adjust the seasoning and top with the cilantro leaves.

Note: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores.


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