The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Guacamole My Way

March 6th, 2014 · No Comments · Posted in Recipes


Avocado shortage? Not in our house.

Avocado in the form of guacamole is one snack food I have no problem offering my 14-year-old daughter on a regular basis. Avocados are full of healthy fat (monounsaturated) as well as an abundance of vitamins, minerals and fiber. Avocados will keep you regular.

Plus, guacamole gives us a chance to admire our authentic Mexican molcajete. How we obtained this gem is another story entirely.

My recipe for guacamole may be a bit unusual, but we like it. For 2 large, ripe avocados, I take 1/2 teaspoon cumin seeds and 1/2 teaspoon (or more) kosher salt and grind them together in the mocajete. I add 1 large garlic clove and grind that in until it turns to paste. Then I add about 1/4 cup white onion, diced small, and crush that as well. All of this grinding releases the essential oils in the ingredients. Your kitchen should smell like cumin and garlic, not a bad thing.

Scoop the meat out of the avocados. You know how to do this, right? Start by holding the avocado in one hand, then cut with a sharp knife from pole to pole, turning the avocado end over end till you’ve cut all the way around. Twist the two halves to separate. Then drive the blade of your knife into the pit. Turn and remove. You can now use a spoon to scoop out the flesh.

Turn the avocado meat into the molcajete with the other ingredients and mash well with a fork. Stir in the juice from 1/4 lime as well as a fistful of chopped cilantro leaves. Season with more salt if needed. Garnish with more cilantro and serve.

Guacamole traditionally is scooped up with corn chips. But if you are trying to avoid starchy foods, here’s a tip: slice zucchini and use that to dig into the guacamole instead.

Bon appetit!

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