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Roasted peppers, tomato and garlic crushed in a traditional molcajete or mortar and pestle create an earthy, spicy base for this authentic guacamole. Use additional chiles if you really love the heat! Ingredients 1 1 1large ripe Roma tomato 2 2 2serrano chile peppers, or more to taste 1 1 1clove garlic, unpeeled 1/2 .5 .5tsp. TEASPOON_USVolumesalt 4 4 4ripe, Fresh Hass Avocados, seeded, peeled and roughly mashed Instructions In an iron skillet over medium-high heat, roast the tomato and chiles until they are soft and charred, about 8 to 10 minutes. Add the garlic clove to the skillet during the last three minutes, cooking just until it starts to turn golden. Place the tomato in a paper bag, and close. Allow to cool for about 5 minutes. When the tomato is cool enough to touch, peel and discard the charred tomato peel. Trim stems from roasted chiles and squeeze the garlic clove from its peel. In a large molcajete** or mortar and pestle, grind the roasted chiles and garlic until roughly chopped. Add the peeled tomato and crush to combine into a chunky salsa. Season with the salt. Gently stir in the mashed avocado and serve immediately, preferably in the molcajete. Serving Suggestions: Keep the taste as authentic as possible by serving with homemade tortilla chips. Beverage Pairings: Try with your favorite Mexican beer.   * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Check out these tips for guacamole preparation and storage **A molcajete is a Mexican version of a mortar and pestle, traditionally hand-carved from volcanic rock. They can be purchased at specialty food stores and online. 8

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