Australian Avocado Molcajete Salsa
Benjamin Cooper – Chin Chin
Chef Notes
- The hero of the dish is the grilled Australian avocado molcajete salsa: smoky, creamy, tart and rich, with charred pineapple, chillies, tomatoes, onion and garlic pounded together in a traditional molcajete. It is the perfect foil to the rich pork ribs.
Ingredients
Australian avocado molcajete salsa
- 2-3 medium Australian avocados
- 5-6 green tomatoes (tomatillos if available)
- ¼ whole pineapple
- 4-5 serrano or jalapeño chilis
- 1 white onion
- 7 cloves garlic
- ½ bunch coriander (and root)
- Lime juice
- Salt and pepper to taste
To serve
- Chargrilled pork belly ribs
- Spiced pumpkin seeds
- Feta cheese, crumbled
- Pickled shallots, sliced
- Tacos or tortillas
- Coriander leaves
- Fresh lime wedges
Preparation
For the salsa
- Cut the avo in half, remove the pit, scoop out of the skin and chargrill until smoky and blistered on all sides.
- Hard char the tomato, chili, pineapple, white onion & garlic.
- Pound all the ingredients (except the avocado) to a chunky salsa, season with lime juice and salt and pepper. Set aside.
- Without wiping out the molcajete, pound the avocado until you have a mix of smooth, creamy avocado and larger chunks.
- Add the salsa back to this and toss to combine – check seasoning and set aside.
- Serve the salsa in the molcajete.
To serve
It’s all about the avocado salsa, so place the molcajete in the centre of the table and serve alongside:
- A basket of warm tortillas
- A bowl of smoky, sticky pork ribs
- A bowl of spiced pumpkin seed crunch
- Crumbled feta
- Sliced pickled shallots
- Fresh coriander
- Lime wedges
