A Pati Jinich Recipe
Jalapeño and Chile de Árbol Guacamole
4 to 6 servings
Guacamole de Jalapeño y Chile de Árbol
Ingredients
- 1 dried chile de árbol, stemmed
- 1 slice white onion, (about 1 ounce) finely chopped
- 1 jalapeño chile, stemmed and finely chopped, with or without seeds
- ¼ cup finely chopped cilantro, leaves and upper stems
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon kosher or coarse sea salt, or to taste
- 3 ripe avocados, halved, pitted, meat scooped out, and diced
- 1 plum tomato, cored, seeded and finely diced
To Prepare
- Toast the chile de árbol on a preheated comal or skillet over medium heat for a couple minutes, until slightly darker and fragrant. Remove from the heat and finely chop.
- Mix and mash the chile de árbol, onion, jalapeño, cilantro, lime juice, and salt in a molcajete or a bowl, until juicy but still coarse. Add the avocado and mash to your desired texture. Add the tomato and mix well. Taste for salt and add more, if desired. Serve immediately.
