PAPPASITO’S TABLE-SIDE GUACAMOLE
To create the freshest guacamole for guests, Pappasito’s Cantina prepares it table-side. Peeling the avocados and squeezing the lime juice just before you mix it up, is what makes Pappasito’s guacamole so refreshing. The technique of mashing and mixing in a molcajete, the Mexican mortar and pestle, keeps the guacamole chunky yet light.
2 avocados, halved, seeded and peeled
1 tbsp chopped roasted jalapeño-serrano mix
1 tbsp diced red onion
1 tbsp cilantro, chiffonade
½ tbsp freshly squeezed lime juice
¼ tsp white pepper
½ tsp kosher salt
2 tbsp diced tomatoesDirections:
Place avocado halves in the molcajete along with the jalapeño-serranos, red onion, cilantro, lime juice, white pepper, and kosher salt. Using a fork and a spoon, mash avocados and toss all ingredients together. Mix until the ingredients are incorporated, but the avocados are still chunky.
Add 1 tbsp of diced tomatoes to the guacamole and fold in gently with the spoon. Spoon the entire mixture onto a serving dish or serve it right out of the molcajete. Top with remaining tablespoon of chopped tomatoes.