Guacamole

“You know, I never used to like avocados…and then I found out they were fattening – now I LOVE ‘em!” ~ Paula Deen, Paula’s Party, Food Network

I think we’re getting to a point where everyone knows that although avocados are fattening, they’re full of the good fats (monounsaturated, in this case) that we should be eating - albeit still in moderation. Avocados are finding a more mainstream place in American society, and although I can’t say that my reason is the same as Paula Deen’s, I am also a fairly recent convert to the avocado fan base.

Among their many uses, avocados make a great substitute for mayonnaise (try sliced avocado on your next burger or sandwich if you don’t believe me), and they’re also a great base for several dips (all that I know about involve predominantly Mexican flavors), including my newest favorite dip: guacamole.

Here’s the recipe that has become a favorite in our household, and it has even been known to sway people who had, until that point, insisted that they didn’t like avocados:

Equipment

• 1 molcajete (lava stone mortar and pestle; any textured mortar and pestle should work reasonably well)
  

Ingredients

• 1 medium jalepeno, finely diced (adjust to taste)
• 2 T diced white onion
• 1/8 t salt (optional)
• 2-3 T medium-chopped cilantro
• 1-2 medium, ripe avocados, pitted and quartered

Note: Avocados can be reliably selected in 1 of 2 ways:
1) Gently squeeze the avocado; those that give just a little are ready to be used
2) Remove the stem at the narrow end of the avocado. If you see bright green, the avocado is fresh and should be ready for use

• 2 tsp of diced tomatoes (seed tomatoes before dicing to maintain best guacamole texture)
• Juice from 1 lime (adjust to taste)

Process

1. Add ¼ to ½ of the diced jalepeno, 2/3 of the cilantro, all of the onion, and all of the salt to your molcajete and grind until you produce a uniformly textured green mush (the salt acts to help macerate the other ingredients; it isn’t critical to the recipe)
   
   
2. Add your avocado. Take the quartered avocado pieces and peel back the tough outer skin. Add the bright green fruit to your mortar and grind until the avocados are almost entirely mashed (little chunks are OK – I think they add another layer of authenticity!)
   
   
3. Squeeze in the juice from at least 1/2 the lime (or to taste), add the diced tomatoes and the remaining cilantro, and STIR these ingredients in using a spoon
   
   
4. Serve with fresh veggies (or chips or pita or on a sandwich), and enjoy!