The hubs and I LOVE (love LOVE) having Mexican food on Friday nights. This wasn’t always our tradition and actually it just started recently when a new Mexican restaurant opened near my work. All week we look forward to their homemade chips and salsa, (which I will be trying to make very soon)… but what we love even MORE, is their homemade guacamole, which they make right there at your table : ) So last weekend we were having some delightful guests visit (my sister in law –Hi Lisa!- and her husband –Hi Bro!-)…so I decided to take a stab at making my own – but I wanted to go all out. This meant purchasing my own Molcajete, which is the Mexican version of a mortar and pestle. It’s made out of basalt stone and has a rough surface that’s perfect for grinding foods. ANYWAY, I researched many recipes and combined two of the best of the best to make my own version of the BEST guac EVER. We all agreed that when it comes to guacamole, we can be a little picky. But this had a tremendous balance of flavors that my husband even liked BETTER than the restaurant we go to! I also learned how to store it without having it turn brown, it’s been 2 days now and the small mound that we have leftover is still bright green, I’m SHOCKED (I’ll explain how you do this)… it was an all-around win and I CAN’T WAIT to make it again. (Like, err…today…)
PS- You can get the same Molcajete that I used here! 🙂
- 3 ripe Haas avocados
- 2 tablespoons lime juice
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 teaspoon minced garlic
- ½ cup diced tomatoes
- 2 tablespoons fresh cilantro, finely chopped
- ½ cup diced sweet onion
- 1 diced Jalapeno pepper
- Slice the avocados in half and scoop out the middle, setting the pits to the side (Do not discard them). Add the lime juice and mash the avocados up a bit, mixing in the lime juice in as you do so. Gradually add the cumin, cayenne, and salt as you continue to mix.
- Once it has reached nearly the desired texture you like, delicately mix in the tomatoes, (which should be thoroughly drained of excess moisture), garlic, cilantro, onion, and Chile pepper.
- Scoop guacamole into the serving container you place to use and pack it down. Add the pits back (which helps to keep the vibrant green color) and place saran-wrap directly on top of the packed guacamole to lock out as much air as you can.
- Refrigerate for approximately 30 minutes. This not only allows the guacamole to be served chilled but allows the flavors to blend so that it is ultra-flavorful!
- Remove from the fridge and serve with tortilla chips!
Keep Guacamole from turning brown:
1.) Throw the pits back in.
2.) Seal in any excess air by placing saran-wrap over the top of a tightly packed container of guacamole OR Place a layer of water over tightly packed guacamole- when ready to serve, simply pour out the water and mix in the excess moisture.
Delicious Tortilla Chips for Dipping:
I like to use my deep fryer to turn sliced tortillas into crispy chips! Here’s a before & after snapshot:
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