Thursday, December 3, 2009

Ben's Guacamole

Recorded January 28, 2006. This should be made in a molcajete, a large Mexican mortar and pestle, rough hewn from basalt. Other tools, such as Thai products carved from granite may be suitable but a smooth surface will not work. Buy a molcajete at most any tienda Mexicana that sells groceries. It can be used to make a wide range of salsas and marinades. About $15, or more for a fancy one. Hand-carved lava and last a lifetime — what a value! An alternative approach is described here.

2 ripe Haas avocados
2 cloves garlic
2 jalepeno peppers, seeded and coarsely chopped
1 T whole cumin seed
1 fistful cilantro
juice of 1 lime
1 small red onion finely chopped
2 Roma tomatoes, seeded, chopped and drained

salt to taste

Start with tomatoes to give them time to drain.  Halve avocados, remove pit and scoop out flesh. Place it in a bowl, immediately squeeze lime juice over, stir to coat. Add cumin to molcajete and grind completely.  Repeat with jalepeno, cilantro and garlic in that order (makes it easier). Now add avocado one half at a time.  Mash them completely. As the bowl fills it will become harder to mash effectively. This is OK; it will give the guacamole a more "homemade" texture. If you are making this recipe with more than 2-3 avocados, simply transfer to a bowl and mash the next avocados. Season with salt and residual lime juice to taste. Add the onions and tomatoes. Make sure to get as much juice out of the tomatoes as possible, as it will turn the mixture brown. You can serve right away, but it is better if you give it an hour to meld. Cover with plastic wrap so that there is no air between the dip and the wrap. Serve with chips and limes. Serves 2-6.

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