best guacamole ever

A visual guide.


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It's super simple. The keys are GREAT avocados and a molcajete- I'm not sure why grinding everything up tastes so much better than mashing it in a bowl, but it's a gift horse I prefer not to look in the mouth.

I start with a technique gleaned from a pesto recipe in Vegetarian Cooking For Everyone- transform one clove of garlic and about 1/2 teaspoon of kosher salt into paste in the molcajete before adding the avocados. Garlic flavor minus the peril of biting into a chunk. It's surprising that a single clove wields such influence, but facts are facts.

After blending add the juice of 1/2 a lime (adds tang and prevents browning), taste and adjust seasoning if needed and dig in.