While I genuinely feel very sorry for the avocado haters, given the incredible wonderfulness they miss on a daily basis, ultimately, who cares. I mean, seriously: more for me. And while I am all over simply cutting an avocado in half, sprinkling on a little salt, a dash of Tapatio, and inhaling said avocado, few things in this world bring me such joy as a good batch of Guacamole.
I guess this is part of my Texas/Tex-Mex roots. I’ve been a fanatic for guacamole since, well, ever. Over the years I have played around with various ways of making it until finally, a couple of years ago, I landed on the perfect combination. You need a few important staples in your cabinet and one very important ‘piece of machinery’ but if you, like me, go crazy for guacamole, do yourself a favor: get what is needed, follow the steps below and you will end up with the Best. Guacamole. Ever.
Most important (along with fresh, quality avocados, of course) is a molcajete, a rustic mortar and pestle type tool made from volcanic rock. I generally try to refrain from suggesting equipment on which you need to spend your hard earned money. But like cooking in a cast iron skillet or making salad in a cherry wood salad bowl, making guacamole in a seasoned molcajete ramps the taste up ten fold. Believe me, this is worth the investment. Williams Sonoma, surprisingly, has a reasonably priced molcajete that, unlike others, is not smooth. A smooth molcajete is pointless. Find one that is rough, such as this one:
BTW, like the above mentioned cast iron skillet and wooden salad bowl, never ever ever use soap with your molcajete. Use course sea salt, a little water if need be, and some elbow grease.
Once you have your molcajete (or if you are slumming it in a bowl or food processor) here is what you do:
Throw a handful of cumin seeds and some course sea salt into your molcajete, at least a teaspoon of cumin seeds and 2 teaspoons of salt.
Grind them up very fine. Then add half an onion chopped, 5 or 6 cloves of garlic, and one Jalepeno or Serrano pepper, sliced (or one of each), with at least some of the seeds. The seeds give the heat.
Mash this up as well, until you have a very good paste. (If you like chunky guacamole, you can always add chunks of onion and/or tomato later. Chunks are not what you need here.)
Then add your avocados, at least 6, halved and scooped out. Then add the juice of a lemon and/or lime.
Now attack again. About halfway through this process, I usually switch to a fork, which makes it easier to get the hidden pieces of avocado that remain. Taste as you go. If you made it too spicy for you, add more avocado. If you need more fire, add a few more seeds. More flavor? Add garlic and salt. Follow the above, though, and it will be pretty damn amazing.
That’s it. I made one of these for the Super Bowl recently and it was pretty much gone before I finished it. So I made another. Which tends to happen every time I make guacamole this way. Which now is the only way.
So, so good.
Are you a fan of guacamole? A hater? Ever tried a molcajete? Let us know, click the comments link below!
17 thoughts on “Best. Guacamole. Ever.”
Mmmmm. I’m a firm believer that Guacamole ought to be nothing but green! Personally, I would add a touch of cilantro – perhaps its seed along with the cumin? Let’s try! Also, are those the lemon seeds I see in Picture #5?
Cilantro can be good! I used to hate it but have come around, I do like it. But so many people do not like it, I tend not to use it when I make a batch for a bunch of people. This still has a good kick 🙂 And, yes, those are lemon seeds. I never worry about seeds in my food, they are good for you!
I’ve never put fresh garlic or cumin seeds (opting for ground) in guacamole before, and must confess that I do not own a molcajete. Now, I will have to get one, as avacado is a favorite around here, and this recipe is a hit!
You can trust me, Mel ! Let me know when you try.
I hereby deed you half of all the guacamole I am entitled to in my lifetime… (I’m allergic to avocados.)
Oh, Janet, how terrible! 🙂 I will take it all
Sounds absolutely yummy. Shop bought guacamole is generally horrible. I shall definitely have a go at this, but I will be slumming it with a bowl and a wooden spoon (and elbow grease).
Let me know how it goes!
Reblogged this on The Jackson Diner.
Tom, if this is what we had a few weeks ago, then I can vouch. Pretty awesome guac!
Mark, that is indeed ‘the stuff’… Thanks!
I decided to try guac your way today, slumming it with a spice grinder and a bowl, and everyone agreed that it was extra delicious! The fresh garlic really kicked it over the top.
That doesn’t sound too much like slumming to me! 🙂 So glad you liked it, Mel.