Molcajete Salsa Guacamole
Prep Time: 15 minutes
Category: Guacamole
Cook Time: 10 minutes
Total Time:25 minutes
Servings: 8 servings
Ingredients: 
- 1 large ripe Roma tomato
- 2 serrano chile peppers, or more to taste
- 1 clove garlic, unpeeled
- 1/2 tsp. salt
- 4 ripe, Fresh Hass Avocados, seeded, peeled and roughly mashed
Instructions:
- 1. In an iron skillet over medium-high heat, roast the tomato and chiles until they are soft and charred, about 8 to 10 minutes. Add the garlic clove to the skillet during the last three minutes, cooking just until it starts to turn golden.
- 2. Place the tomato in a paper bag, and close. Allow to cool for about 5 minutes.
- 3. When the tomato is cool enough to touch, peel and discard the charred tomato peel.
- 4. Trim stems from roasted chiles and squeeze the garlic clove from its peel.
- 5. In a large molcajete** or mortar and pestle, grind the roasted chiles and garlic until roughly chopped. Add the peeled tomato and crush to combine into a chunky salsa. Season with the salt.
- 6. Gently stir in the mashed avocado and serve immediately, preferably in the molcajete.
Serving Suggestions:
- Keep the taste as authentic as possible by serving with homemade tortilla chips.
Roasted peppers, tomato and garlic crushed in a traditional molcajete or mortar and pestle create an earthy, spicy base for this authentic guacamole. Use additional chiles if you really love the heat!
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Beverage Pairings:
- Try with your favorite Mexican beer.
