ART’S CHUNKY GUACAMOLE
My husband is Mexican, and this recipe is a family favorite. Use it with chips at a party or on your tacos.
Ingredients:
Two ripe avocados, cut in half, pit removed; spoon out contents
One tomato, diced
One half yellow or white onion, finely diced
Two minced cloves of garlic. (You can roast the garlic cloves first for a smokier taste)
One chopped jalapeno (keep the seeds if you want extra heat)
Handful of cilantro, stems removed
A pinch of salt, more to taste
Juice of one lime
Preparation:
It’s best to make this with a large mortar and pestle. (In Mexico, they use a granite or basalt stone called a Molcajete. This mortar/pestle is said to add a mineral flavor to salsa and maintain the taste of the other ingredients. You can also use it to blend spices. We prefer the one made of basalt stone.)
Place all ingredients EXCEPT the tomato into the mortal and pestle, then mix/crush (the avocado can remain chunky)
Add more lime juice, cilantro, and salt to suit your tastes
Mix in the diced tomato
Serve!
If you don’t have a mortar and pestle, chop everything but the avocado and tomato very fine and mix. You can mash the avocado in with a fork then add the tomato. You can use a blender, but it’s not authentic!