holy moly guacamole

{guacamole made from the rosa mexicana recipe}

Unfortunately for me and most of my high school friends, going home for Thanksgiving was just not an option. Thus, we spent Thanksgiving with the pseudo-family we did have around. As we all congregated in  NYC for the break, we chose to eat our Thanksgiving dinner at an upscale Mexican restaurant, Rosa Mexicano. Totally multi-cultural. Our waiter suggested that we start with their special guacamole. So we did. It was prepared right in front of us and served in a volcanic stone bowl. I still have wonderful dreams about that guacamole.

So, reminicient of that night, I attempted to replicate that guacamole. Since it has been a while, I'm not quite sure how successful mine was. It did taste fine though.

TO MAKE THE PASTE:

1 tablespoon of chopped onions

1/2 teaspoon of chopped jalapeno peppers

1/2 teaspoon of chopped cilantro

1/2 teaspoon of salt

TO ADD IN LATER:

1 ripe Hass avocado

3 tablespoons of chopped onions

1 teaspoon of finely chopped jalapeno peppers

1/2 teaspoon of finely chopped cilantro

2 tablespoons of seedless, juiceless chopped tomatoes

as much salt as you like

So first off, you make the paste by mixing all the "paste ingredientes" together. I used a mortar and pestle just because I felt like it. Once the paste is all mashed up, scoop out the avocado and add it to the paste while folding in the mixture. It's nice when the guacamole is clumpier. Mine seemed a little bit too mushy. Then, add in the rest of the ingredients and continue folding the mixture. Add as much salt as you like but be careful. I added a little bit too much to mine. Also, I seeded my jalapenos because I'm a little weak when it comes to spicy stuff. It's up to you.

Serve with tortilla chips.