Guacamole is a house specialty that's a hybrid of the Barefoot Contessa and
Rosa Mexicano recipes with a bit o' Gwynnie P technique thrown in for good measure...
House Guacamole
4 - 6 avocados, depending on size
juice of one lemon
8 or so generous dashes Tabasco sauce
1 small red onion, chopped
3 large garlic cloves, chopped
1/4 cup Cilantro, chopped
4 Roma tomatoes, seeded, and diced (may also use cherry tomatoes, quartered)
1 teaspoon good sea salt
*I use organic ingredients whenever possible
My secret; the authentic el
molcajete pronounced
mohl-kah-HEH-teh (the mortar) ee
tejolote,
teh-hoh-LOH-teh (the pestle) my parents Sherpa'd home for me from Ixtapa. I find the grinding key to really releasing flavor...
Once I chop the onion and garlic and, depending on how much
Veuve time I have, hand pluck the best Cilantro leaves being careful not to get any stem.
Just like Gwynnie...
I put all the garlic and about a third each of the onion and Cilantro into the molcajete
(or bowl) followed by the salt which acts as a grinder...
Thoroughly mash into a juicy paste using the tejolote
(or back of a wooden spoon)...
Another GP trick I picked up is scoring the halved avocados into cross sections and gently squeezing the sides for easy release of the chunks...
Add the avocado chunks and lemon juice to paste...
Follow with the Tabasco and remaining onion and cilantro. Gently mix being careful not to break down the chunk of the avocado too much...
Fold in the diced tomato...
Adding more salt if needed. Usually is...
Pop in two avocado seeds to keep the browning at bay,
per Gwynnie...
Then stand back and watch the lime chips fly...
*Please allow a li'l latitude with exact measurements as I have made this often enough I know just by looking what I need to add of each ingredient based on how many avocados I end up using. I did my best at approximating. And, yes, you may substitute fresh, chopped jalapeño chilies for the Tabasco as my mom does...
Kindness of my parents for lugging the 11 lb. el molcajete ee tejolote through two countries, three airports, numerous security lines and customs for me. But, considering the regularity with which my parents expertly travel with a suitcases stuffed with 49.9999 pounds of cheeses and the likes of a full size vacuum, Simon Pearce handblown beer tankards, 4 months worth of Triscuits, a Bose sound dock, cases of wine annnd pretty much every appliance in their Ixtapa kitchen, that ole volcanic rock mortar and pestle was nuthin'...XXOO