Avocados
Cilantro
Lime
Serrano Chile/Jalapeno
Garlic Cloves
Salt/Cumin
Chopped Onions
I coarsely chopped the cilantro, some onion, the serrano chile, and added the salt and garlic cloves directly to the molcajete
Then you grind away. You release so much more flavor this way, but I will say I released too much flavor this time!
Keep going until it looks like a paste.
I forgot to add some cumin to the mix so I added it now.
Then I took the meat from the avocados and the contents from the molcajete and mashed everything together. Add salt and lime juice to taste.
The pulp from the molcajete sort of holds everything together. I added chopped onions too because I like a crunchy guac. Transfer back to molcajete for photo op.
Delicious.
This as the first time I grounded up the serrano chile and some onion with the cilantro. I didn't like it as much as just using all chopped onion/chili at the end. The ground up pulpy cilantro is really the difference maker for guacamole and I hope we get in touch with our native roots and acquire a molcajete so we can all make guac great again.
