So you think you can guacamole? Honestly, nobody guacamoles the way that we can guacamole here at RSVP International. We do it so well that we’ve actually turned guacamole into a VERB. That’s how you know it’s legit.
But don’t take my word for it! Let me show you how we guacamole and you can decide for yourself.
Today, we’re going to be using our Authentic Mexican Molcajete. Yesterday, we learned how to season the molcajete. It takes a little bit of work and whole lot of time, but the end result is 100% worth it!
First step’s first: Gather up all your ingredients and get to prepping. You’ll need garlic, cilantro, tomatoes, red onion, jalapeno, limes, and most important of all, avocado.
Dice the onion and jalapeno and throw it into the molcajete. Add garlic cloves and lime juice and mash all of it together until it makes a chunky sauce.
Now add the diced tomatoes and avocado flesh and gently mash. You want the avocado and tomato to still have visible chunks. Add salt to taste.
(I forgot to get pictures of this middle process because, just to warn you, it gets MESSY)
Finally, top with extra onion, tomato, and cilantro for a little added presentation!
the recipe: Guacamole
1 ripe tomato
1/4 chunk red onion, diced
1 jalapeno, cored and diced (if you want more heat, don’t core)
Juice of 1 lime
2 cloves garlic
1/2 tsp sea salt
3-4 medium Haas avocados
1/4 cup minced cilantro
Put the red onion, jalapeno, lime juice, and garlic in a molcajete and smash with a pestle into a paste. Cut the avocados in half, remove the pits and scoop the flesh into the mixture. Add diced tomatoes and cilantro. Mix and mash, making sure to leave some chunks.
Sprinkle the guacamole with garnishes and serve immediately. It should keep without browning for at least 3 hours.