Guacamole is one of my favorite things and if you’re a true Californian, it doesn’t have to be summer to enjoy a big bowl. Good avocados are the base of guacamole, however I have seen a few recipes that are made with beans with a touch of avocado, but let’s face it — that’s not real guacamole. Everyone seems to have a favorite style of guacamole; smooth, chunky, super spicy or mild, but what makes the best guacamole is the vessel in which it is prepared like a molcajete.
A Molcajete is a Mexican stone mortar & pestle, that you can mash almost any ingredients inside its rough porous bowl, releasing their authentic flavors. The pestle gently forces the avocados into the onions, peppers and cilantro, combining them beautifully. If you are a smooth guacamole person – continue to press and stir to a more creamy consistency. I seem to enjoy my guacamole somewhere in between – slightly chunky, but with a creamy smooth finish. This recipe for Molcajete Guacamole is the perfect combination of both. I prefer to serve it right out of the stone bowl with your favorite tortilla chips and other vegetables.
3 large avocados, any variety
juice of 1 lime
1/4 cup red onion or shallot, diced
1 small tomato, chopped
1 jalapeno, minced
4 sprigs fresh cilantro, roughly chopped
1 teaspoon salt
1. In Molcajete, add avocado, lime juice, onions, jalapeno, sprigs of cilantro and salt. Mash with pestle for 1 minute, to break up ingredients.
2. Continue to mash until creamy consistency, while leaving some chunky texture.
3. Serve with your favorite chips. Enjoy.