Since acquiring a molcajete (traditional Mexican mortar & pestle), it’s hard NOT to make guacamole every day. When you buying as many avocados as I do, remember to wait until they’re just about ripe and store them in the refrigerator – they’ll last for 1 to 2 weeks longer. Refrigerating avocados slows the ripening process without altering the flavor or texture. If you don’t finish the whole avocado, wrap it tight in plastic wrap and put it back in the fridge. Now you can buy your avocados days ahead of time without fear of them melting into a green-brown ooze. Use them liberally, don’t be shy – avocados are great on salads, sandwiches, on top of soup, chili or tacos. Don’t forget, you could always bake an egg into the avocado or make some Avocado Ice Cream. Of course there’s always my perfected guacamole recipe, best served on tacos, burgers or with Homemade Tortilla Chips.
Ingredients:
2 large ripe avocados
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped cilantro
2t lime juice
1/2t kosher salt, to taste
2T chopped red onion (optional)
Directions:
1. Add the jalapeno pepper, cilantro, lime juice, red onion (if using) and salt to the molcajete and mash it with the tejolote (stone pestle). If you don’t have a molcajete, use a medium bowl and the back of a fork. Slice the avocados in half, remove the pit and use a large spoon to scoop them out and into the molcajete. Mash and mix well with the tejolote, adjusting the salt to taste. Serve on tacos and with tortilla chips. Store in the refrigerator for 2-3 days.
| Nutrition Facts |
|---|
| Serving Size 1/4 cup Servings per Batch 8 |
| Amount Per Serving |
| Calories 85 |
| Total Fat 7g |
| Saturated Fat 1g |
| Total Carbohydrate 4.5g |
| Dietary Fiber 3.5g |
| Sugars 1g |
| Protein 1g |