It’s a good day to rock the guac! But then again, what day isn’t? Actually, it was yesterday that Mieke & I
rocked it…by ourselves…shamelessly. The
original intention for the molcajete full of gorgeous green was to serve it as
an app for the neighborhood picnic we threw on the deck last night. Um…that didn’t happen. Well, the picnic happened, it’s just the guac
that didn’t make it to the party.
Lunch came, the avocados were sitting in the molcajete all
pretty, practically begging to be mashed up with garlic, onion, jalapenos, cilantro, salt
and lime juice. Those avocados were
sending secret messages to our mental tastebuds luring our hands to obey….make
the guac now, make the guac NOW! So we
did. And it was good. Very, very good. And we were happy.
Of course, the picnic was guacamole-free last night, but there will be other nights with drinks on the deck and plenty of time to make guac for the neighbors. Unless the avocados start sending secret messages again.
Don't cut avocado until you're ready to add it to the molcajete.
In bottom of molcajete, add jalapenos, garlic, onion and cilantro. Sprinkle with salt. Using the stone, mash and grind the veggies into a paste or as close to it as possible.
Now cut avocado around the perimeter and twist apart. Remove pit, use a large spoon to scoop out all that gorgeous green goodness and add it to the molcajete. Immediately squeeze lime juice over the avocado to prevent it from turning brown. Mash it well into the veggies in the vessel.
Taste and adjust seasonings. Add more lime, salt, cilantro or heat depending on your preference. Play with it!
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Of course, the picnic was guacamole-free last night, but there will be other nights with drinks on the deck and plenty of time to make guac for the neighbors. Unless the avocados start sending secret messages again.
Guacamole
- 2 nice ripe avocados
- 1-2 jalapenos, seeds and ribs removed, sliced thinly
- 1 clove garlic, chopped
- 2-3 T. chopped onion
- 2-3 T. fresh cilantro, leaves only, chopped
- Kosher salt
- 1 juice lime - more if not juicy
Don't cut avocado until you're ready to add it to the molcajete.
In bottom of molcajete, add jalapenos, garlic, onion and cilantro. Sprinkle with salt. Using the stone, mash and grind the veggies into a paste or as close to it as possible.
Now cut avocado around the perimeter and twist apart. Remove pit, use a large spoon to scoop out all that gorgeous green goodness and add it to the molcajete. Immediately squeeze lime juice over the avocado to prevent it from turning brown. Mash it well into the veggies in the vessel.
Taste and adjust seasonings. Add more lime, salt, cilantro or heat depending on your preference. Play with it!
NOTE: If you don't have a molcajete, use a bowl and a fork! Just as good...and that's what I did for many years until Mieke bought me a REAL molcajete for my birthday last year. Do you think it was a gift for both of us? Of course, I got her one for Christmas! Turn about, you know?
If you want to invest in a real molcajete, Williams Sonoma has a really nice (i.e., expensive) one. If you're lucky enough to live where there's a World Market (Pittsburgh NEEDS a World Market!!!!!!!), they carry them at a VERY reasonable price! ($19.99 as opposed to $49 for the one at Williams Sonoma...see what I mean about NEEDING a World Market?!)
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