Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112), shares a recipe from Ron Bechtol and Cynthia Guido for chopped guacamole.
- Servings: 2
Source: Radio, February Winter
- 2 large avocados, ripe but not too soft
- 3 or 4 medium serranos, roasted
- 1 medium tomato, ripe and roasted
- 1/2 red onion, finely chopped
- 1 teaspoon kosher salt
- 2 tablespoons lime juice
- Several sprigs cilantro, leaves only
In a dry, cast-iron or other heavy skillet, toast the serranos until well blistered. Peel (leaving some skin) and seed them. Set aside.
Over an open flame or under a broiler, char the tomato until the skin is beginning to blacken and fall away from the flesh. Peel, then coarsely chop together with the reserved serranos, draining any excess juice.
Finely chop the onion. Set aside. Coarsely chop the cilantro. Set aside.
Cut the avocados in half lengthwise. With the same sharp knife, carefully give the seed a sharp blow, then twist the knife to remove the seed. With a tablespoon inserted at the wide end, scoop each half, intact, from the skin. Place the halves close together (flat side down) on a cutting board, together with the diced onion, and chop coarsely.
Add the previously chopped tomato-serrano mixture and chop until a medium dice is achieved. Add the salt and lime juice (a little fresh orange juice may also be added if desired) and continue chopping, scraping and folding together the mixture until a fine dice is obtained. Taste for salt and lime, adding more if needed. Scrape into a bowl or mound on a plate and garnish with more cilantro leaves if desired. Blue corn tortilla chips are great for serving.