Adapted from ROSA MEXICANO. Makes 4 servings
Chile Paste Ingredients:
1/2 white onion, finely chopped
cilantro, freshly chopped
1/4 jalapeño, finely chopped
salt as needed
3 ripe but firm Hass avocados
1 tomato, diced
cilantro, chopped fresh
1/4 white onion, finely chopped
salt, if necessary
splash of lime juice
Tortilla chips and/or fresh corn tortillas
Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a mortar until all the ingredients are finely ground. Alternatively, I used a fork to mash all the ingredients to a paste in a wide bowl.
Cut each avocado in half. Twist the halves to separate them and flick out the pit. Rest an avocado half cut side up on a folded dishtowel in your palm. Make 3 lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the mortar. Mix all, serve immediately with the tortilla.