© Tina Rupp
Ketsi • Punta Mita, Mexico Mexico City native Richard Sandoval makes his guacamole tableside in a volcanic-rock molcajete (mortar and pestle) and serves it with hot, superthin corn tortilla chips and two kinds of salsa: avocado-and-tomatillo and fresh tomato. More Party Dips and Spreads
How to Make It
Step
In a medium bowl, gently stir the diced avocados with the tomato, onion, cilantro, chile and lime juice until well mixed but still slightly chunky. Season the guacamole with salt and serve with tortilla chips.
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Aggregate Rating value: 5
Review Count: 3847
Worst Rating: 0
Best Rating: 5
Author Name: Emad Bomeer
Review Body: Super easy and super delicious!
Review Rating: 5
Date Published: 2017-03-02
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