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Esme’s Chunky Guacamole

August 30, 2015

Esme’s Chunky Guacamole

E: We loooove avocados! Sam’s parents gave us an avocado tree as a housewarming present. We are considering planting a second-type of avocado tree, and one that is not a dwarf like the one we currently have. I cannot wait until we have them in stock. The obvious thing to make with avocados is guacamole. However, once we have them in stock I’ll be exploring with avocado soup, avocado ice cream, and other weird recipes I’ve come across.

 

For now, this particular recipe for guacamole is my default. I make this recipe for special occasions, or for get-togethers. I should warn you that I make my guacamole in a molcajete using the tejolote (mortar and pestle). You should too, you will not regret it. If you don’t have one I’ll provide substitute instructions.

 

This last friday night, I prepared this guacamole recipe along with a pico-de-gallo, and grilled zucchini from the garden. I served it with whole-grain crackers and a raspberry margarita. Glorious.

 

2 garlic cloves

⅓ teaspoon salt

3 avocados, ripened

1 cup tomatoes (two tomatoes) chopped

1 lemon or lime

⅓ cup onion (quarter of an onion) finely chopped (i sometimes use red onions)

2 tablespoons salsa al molcajete OR ½ finely diced jalapeno

½ cup cilantro, finely chopped

 

 

Place garlic in molcajete with salt. Grind down to a paste using the tejolote. (If you don’t have a molcajete, mince the garlic and mix with salt, add to a shallow flat surface receptacle.)

 

Cut the avocados in half, take pit out. While avocado flesh is inside the skin of the avocado, cut slices vertically and horizontally so as to create squares. Then use a spoon to scoop out the avocado flesh. Scoop into the molcajete or your flat surface receptacle. Repeat with other three avocados.

 

Use the tejolote (rock) to smash the avocados. (If you don’t have a moljacete, use a potato smasher or fork to smash the avocados to smash the avocados inside your flat surface receptacle).

 

Dice your tomatoes. (Beginner’s tip: If you don’t know the proper way of dicing a tomato, google it and see a quick video. It will save you potentially 15 minutes. Do not slice the tomato, then cut it in squares, that is wrong. Instead, cut off the bottom of the tomato without piercing through to the core. Cut off the top of tomato as well. Then make parallel cuts on the tomato horizontally and vertically. then place tomato on it’s side and slice down. Repeat with all tomatoes.) Add tomatoes to your guacamole.

 

Dice your onions, and squeeze half lemon wedge on them. (Beginner’s tip: Cut onion in half, then cut the half in half. Cut lemon in half and squeeze ½ lemon onto the quarter onion to help reduce onion tears. )Add pinch of salt to onions and then add to guac mix.

 

Add salsa. I usually have molcajete salsa on hand so I’ll put two tablespoons of it. Otherwise add jalapeno.

 

Add medium to fine chopped cilantro to guac.

 

Mix everything and add salt to taste.

 

 

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