Tuesday, February 16, 2010

Guacamole!


Guacamole is one of my favorite things to make. Not just for tortilla chips, guacamole makes a great spread for sandwiches, quesadillas, and other main dishes. It's also a great dip for crunchy vegetables like carrots and Mexican jicama.

The best way to prepare and serve your guacamole is in a molcajete, a Mexican version of mortar and pestle. The molcajete is made out of a single piece of volcanic rock and is used with a tejolote, which is used to grind and blend the ingredients. It makes a dramatic serving piece, too! Since the molcajete is a volcanic rock, it retains heat well and can also be used for holding hot liquids or prepared food. I suppose that you could cook in it, but I've never seen it used for cooking.

Before you use the molcajete for the first time, you will need to season it. If you don't season the molcajete, you might find little gritty pieces of the volcanic rock in your salsa, and you don't want that, right? Place a handful of white rice in the molcajete and grind it into powder. You'll notice that the white rice turns into a gray powder. Do this twice or as needed until the ground rice powder is white. The more you use the molcajete, the more it will get seasoned and will retain the flavor and green color of your guacamole or other sauces. This actually makes the guacamole more delicious, in my opinion. You can really taste a difference between guacamole made in a blender and guacamole made in a molcajete.

INGREDIENTS:
2 ripe Haas avocados (the avocado should feel soft, not squishy)
1/2 red onion, minced
1-2 Serrano chiles, stems and seeds removed, minced
2-3 tablespoons cilantro leaves, finely chopped
Juice from 2 small Mexican (Key) limes
1 teaspoon sea salt
1/2 tomato, seeds and pulp removed, chopped

INSTRUCTIONS:
1 Cut avocados in half and remove the seed from each one. Scoop out avocado from the peel, put in the molcajete, discarding the peel.
2 Mash the avocado. Add the chopped red onion, cilantro, Serrano chilies, lime juice, and sea salt and continue to blend the ingredients with the tejolote. I always taste this while I am making it and inevitably add more salt than is required in the recipe, especially if the guacamole is not being served with salty tortilla chips.
3 Add the tomatoes just before serving the guacamole.


Although many guacamole recipes call for jalapeno peppers, I prefer to use Serrano peppers instead of the jalapenos. The flavor of the serrano chilies is so much sweeter and smoother than jalapenos ~ trust me on this one. Do realize that the chili peppers can vary in their spiciness. Be sure to taste your guacamole as you add the chilies to make sure that it is as spicy as you want it to be. After handling the peppers, wash your hands and don’t touch your eyes with your hands. I learned this lesson the hard way! I also learned that lime juice makes your skin more sensitive to the sun and had a sun burn on my fingertips from squeezing limes on the beach with my Diet Coke!
Guacamole can be served at room temperature or chilled. A hearty dose of lime juice minimizes the oxidation of the avocado, but you can blend the ingredients slightly before serving if the guacamole has oxidized a little bit.

Enjoy your day!

xoxo

9 comments:

  1. Bethany! Your blog is precious! I LOVE guacamole & your recipe sounds delicious! I am going to try the serrano peppers next time. And I have learned that adding a small amount of sour cream stops the browning. It really works! And I didn't taste it like I thought I might--- it def did not seem right to put sour cream in guacamole--- but I was so glad to find something that really, really stopped the browning! lol... thanks for sharing your recipe & tips!

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  2. I LOVE guacamole. It is one of my favorite things in the world! I cannot wait to try your recipe. Where do you think one would get the molcajete. Another tip on browning...leave the avacado pit in the guacamole. It prevents browning. Just tell your eaters it is in there :)

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  3. Nothig beats good guacamole, chips and a margarita. Yum!

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  4. oh i LOVE the guac tips!!! never even heard of that thingy but i think i'll have to invest :D
    and i missed commenting on your swatch/lilly watch post, but how funny are those old ads? i also may have to pick up one of the new lilly watches - i don't think there are any regulations on what our watch bands have to look like in uniform and i loooove to push the envelope!! hehe :)

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  5. Guacamole is also one of my favorite things to eat! xx

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  6. Thanks for the recipe! I can't tell you how much I LOVE guac!

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  7. I love guacamole, it's absolutely addicting! I have always eaten it with tortilla chips, but now I will start eating it with veggies! That is so much healthier! Thanks for the recipe!! :)

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  8. Thank you for sharing your recipe, Bethany! I cannot wait to make some for myself!

    Check out my blog when you get a chance- I tagged you for an award!

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  9. I can make Ina's guac with my eyes closed now. It's the number one reqested recipe of me...XXOO

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