This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

Ingredients

　　1 1/2 tablespoons finely chopped white onion

　　1 tablespoon plus 2 teaspoons finely chopped fresh cilantro

　　1 1/4 teaspoons finely chopped seeded jalapeño pepper

　　1/2 teaspoon coarse salt, plus more for seasoning if desired

　　1 ripe Hass avocado, pitted, peeled, and coarsely chopped

　　3 tablespoons finely chopped seeded tomato

　　With a large mortar (such as a molcajete) and pestle (or tejolote), mash the onion, 1 tablespoon cilantro, jalapeño, and salt until smooth and juicy. Add the avocado, and mash slightly (the avocado should remain somewhat chunky). Stir in the tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.