My husband wooed me with guacamole. Really. He did!
When we were first dating, he tried to impress me with his culinary skills by bringing guacamole to my parents’ house for dinner.
Back then, his guac consisted of two avocados smashed up in an aluminum bowl with a spice packet from the store. It was sweet
Some seventeen years later, we still love to snack on chips and creamy guacamole. But now I have an authentic Mexican molcajete to make it in. Boy, does it make all the difference! Basically, the molcajete is a volcanic rock mortar and pestle that brings out the smooth creaminess of the avocados. You just can’t get that texture from a fork!
In honor of Cinco de Mayo, here’s my secret recipe for Spicy Guacamole. Enjoy!
Spicy Guacamole – Serves 4 to 6
- 2 Haas avocados, halved, pitted, and removed from skin
- 1 clove garlic, diced
- 1 jalapeno, finely diced (canned is fine)
- fresh cilantro, chopped
- 1/2 tsp chili powder
- lime juice
- salt and pepper
Place all ingredients in a molcajete. Grind with pestle until creamy smooth.
Serve with chips or vegetable crudites.