Guacamole

Posted on 19 February 2017
in Nibbles and Appetizers (The Starters)
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Guacamole In A Molcajete (Patio Fare)

It’s time to take your culinary entertaining outdoors.

     Are you looking for something besides salsa to serve with a pitcher of margaritas? Prepare a delicious guacamole dip made with fresh ingredients and serve it in a molcajete.   

     A molcajete is a traditional Mexican version of a mortar and pestle). It has a rough surface, so you can use it to crush and grind herbs and spices, making it very functional.  You can actually make the guacamole in the molcajete and then garnish the top with strips of pimento and sprigs of either cilantro or Italian parsley. 

     Its rustic appearance makes it a very attractive serving dish for an inviting dip.  It will look great sitting next to a sweating pitcher of margaritas, and it’s really fun to pronounce (mol-cah-hay’-tay).

  Don’t forget about the chips. How about some homemade LIME TORTILLA CHIPS?

Directions: Preheat oven to 350 degrees. Brush fresh lime juice on a 12-inch soft tortilla.  Don’t soak it.  Rain salt lightly over it to taste. Cut chips into your favorite shape with a pizza cutter. Transfer to an aluminum foil-lined cookie sheet that’s been coated with cooking spray. Bake for 13 minutes. Watch closely so it doesn’t brown too much. Flip all of the chips over and bake for another 5 minutes.

     You will love them. They don’t break when dipped, and they taste great. The time spent preparing these is well worth it. You will end up using them with other dips as well.

Guacamole In A Molcajete (Patio Fare)

yields: 6 Servings prep time: 30 minutes cook time: None
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Ingredients

4 2 cloves 1/2 6 4 Tbsp 4 2 Tbsp 4 Tbsp Salt and pepper
Jalapeno peppers finely chopped Garlic Onion red medium chopped Tomatoes plum sliced thinly Cilantro or Italian parsley Avocados cut in large chunks - save pits Mayonnaise (not too much) Lime juice (or change amount to taste) To taste
  • 4
    Jalapeno peppers finely chopped
  • 2 cloves
    Garlic
  • 1/2
    Onion red medium chopped
  • 6
    Tomatoes plum sliced thinly
  • 4 Tbsp
    Cilantro or Italian parsley
  • 4
    Avocados cut in large chunks - save pits
  • 2 Tbsp
    Mayonnaise (not too much)
  • 4 Tbsp
    Lime juice (or change amount to taste)
  • Salt and pepper
    To taste

Directions

Target time ______________

Time: __________ (30 minutes prior to target time)

  1. Place jalapenos and garlic into the molcajete (mortar) and work the tejolote (pestle) until a paste forms.

  2. Add the onions and bruise them a bit by pounding with the tejolote.

  3. Add the rest of the ingredients except the lime juice and lightly mash and blend. It serves best if the mixture is a bit chunky.

  4. Stir in lime juice to taste (be careful not to add too much).

  5. Season with salt and pepper.

  6. To prevent discoloring, place the saved avocado pits into the mix and put plastic wrap over the top.

Cleaning the molcajete – simply scrub it with a brush and warm water.  If necessary, unscented detergent may be used provided you rinse thoroughly.

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