Guacamole is a food for gods and gardeners. With its origins from our neighbors in Mexico, it is simple to make–an everyday food. But it literally bursts with the flavors of the summer garden. I think the keys to great guacamole are using the freshest ingredients available, and using a molcajete and tejolete (mortar and pestle). Everything but the avocados and lime came from our garden. You can get similar quality produce at your local farmer’s market.
Buttery avocados are the perfect foil to the piquant flavors of jalapeno, garlic, onion, and tomato. A hint of cilantro and lime juice make the guacamole sing!
I love my traditional molcajete and tejolete. They are perfect tools to use to make a paste from the onions, garlic, and jalapenos. These make a rich base of flavors for the best guacamole ever. A sprinkling of Kosher salt helps to get the juices going. There is something earthy and wonderful going on as you grind the veggies against volcanic stone.
The result is a gorgeous garden food that is good for you. Tortilla chips are the traditional accompaniment, but I love to serve it with whole-grain crackers. It’s also great on a burger.
- ¼ cup finely chopped white onion
- 2 tbsp. minced cilantro
- 3-4 jalapeno chiles, stemmed, seeded, and finely chopped
- 2 cloves garlic, minced
- Kosher salt, to taste
- 3 ripe avocados, halved, pitted, peeled, and sliced
- 1 tomato, cored, seeded, and finely chopped
- Juice of 1 lime
- In a large bowl or molcajete, combine onion, cilantro, chiles, and garlic; sprinkle with salt, and mash with a pestle into a chunky paste.
- Add avocados, tomato, and lime juice, and stir to combine, mashing the avocado as you stir. Season with salt, and serve with fresh tortilla chips or multi-grain crackers.