I have been making this recipe for guacamole for many many years.
I have modified it a bit from time to time…but the basics remain the same.
Many times, I cut the recipe down as I make only enough for the Captain and Me!
I use a molcajete…(Pronounced mole-ca-het-ti) that is made from lava rock, with a pestle of the same stone.
I bought it in Mexico when I lived in New Mexico (almost 20 years ago) and where I learned a lot of Mexican recipes handed down from generation to generation.
However, you can use something as simple as a fork and a bowl….or a pestle and mortar…anything to mash the avocados and blend the spices.
I also top my guacamole with thin slices of scallions and seeded tomato….and serve with plenty of home made tortilla chips.
So simple to do….dip cut-up corn or flour (I prefer flour) tortillas in hot oil til crisp, then drain on paper towels.
Do you have a favorite guacamole recipe?
Please feel free to print the recipe below…just hit print.
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- To a large bowl, add the avocado along with the lime juice.
- Use a fork or pestle to mash the avocado.
- Add the salt, cumin, and cayenne and mash.
- Gently stir in the onions, jalapeno, tomatoes, cilantro, and garlic.
- Add a little more of the juice to keep the avocado from turning brown..
- Let sit at room temperature for about an hour and serve
- I use a molcajete....similar to a mortar and pestle...only it is a big piece of lava rock. You can use a bowl with a simple fork.