0 (0)

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.


Mexican hot chocolate
Mexican hot chocolate

Nettle frittata with green garlic and ricotta
Nettle frittata with green garlic and ricotta

Short ribs, Korean style (Kalbi)
Short ribs, Korean style (Kalbi)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Bulgur meatballs with tomato pepper sauce
Grilled Asian beef short rib appetizer
Salmon rillettes
Watermelon curry (matira)