guacamole replaced the typical cheese-and-crackers appetizer for my family a couple summers ago. my mom acquired a molcajete (and gifted one to us!) and we’ve spent the last few years perfecting our recipe.
my mom’s version involves canned red peppers and a little mayonnaise for creaminess, but our newfound proximity to the mexican border sent me looking for a fresher, more authentic version. all i can say is: major success with this one. bonus points? it uses the molcajete for it’s intended purpose rather than just a serving piece. consider us officially assimilated.
| ingredients |
1/4 white onion, finely chopped (you can also sub red onion, or a mixture of white and red, your choice!)
2 tsp jalapeno, finely chopped
1 tsp garlic, finely chopped
2 medium-ripe hass avocados
2 tbsp diced tomato
salt and pepper, to taste
optional: 1 teaspoon of victoria gourmet's blackening rub
| method |
place the onion, jalapeno and garlic in the molcajete and squeeze the juice from 1/2 of the lime over top. grind the ingredients together in a molcajete until you form a kind of chunky paste. (this is where it’s at. promise.) dust the blackening rub on top if using. let sit for a minute or two.
slice avocados in half, removing the pits and scooping the avocado flesh out of it’s peel into the molcajete and add salt and pepper, to taste. gently fold the avocado into the paste, taking care not to mash too thoroughly. add the tomatoes, and fold once more if necessary. you can place one of the pits and or the other half of the lime into the molcajete if desired (that's how the serve it here!) i like to serve it in the molcajete, but you can transfer to a bowl as well.
note: for those of you new to guacamole it has a shelf life of only an hour or two (depending on climate) before it begins to turn brown. serve immediately!
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