Guacamole Tex-Mex Recipe

Hi, Judee! Good to hear from you! Yes, the red onion is a perfect balance with these ingredients, just as they would be in a salad. I think sweet onions are too mild, and Spanish onions are too hot. Let the heat be the message the jalapeno brings, and let the red onion balance out the cilantro & parsley. By the way, I did not make a point of this, but I use a fine himalayan pink salt because I find it is a bit sweeter than others, and not "hot". Best regards - Amos

LeahB - Check out Mexgrocer.com. I generally will buy 'ethnic' culinary toold from places that supply that trade. I suggest the 8"x6" molcajete (about $45.00) - always and only made from lava rock - never glazed. I use a brass m & p for Indian subcontinent & North African / Middle Eastern grinding, generally speaking. But if I want to made a guacamole or salsa-type product - its going to be with the molcajete (mole-ka-HAY-tay) and tejolote (tay-ho-LOH-tay) that accompanies it. And take the time to really "cure" your authentic molcajete. If you get one, email me and I'll give you the formula to do it right! Thanks for askin! Best regards - Amos