Guacamole recipe as requested
In a mocahete, make a paste using serrano chilies to taste, garlic and sea salt. Add avocados, 1/2 at a time, and lightly mash into the chili paste, being careful to leave some chunks. Add fresh lime juice, diced onion and finely chopped cilantro.
Sorry I don't have exact quantities, I make it by eye.
Thanks- will give it a try. Sounds like the recipe I make- except I use jalapenos. Will try with the serranos, and see what happens. Bet it will be hot!
I firmly believe that using the molcajete makes a big difference in a great guac, don't you think?. I've used the same ingredients with and without, and the one made with crushed ingredients (my only difference from yours is I grind cilantro in with the serranos, salt, and garlic) is soooo much better in releasing the flavors.
Two tricks for you - to make a good chunky guac, (if you're using 3 avocados for example) mash two of them with the chili/garlic/salt and dice the third one. Stir it in with the lime/cilantro/etc at the end, being careful not to mash that one up. Blended flavor, nice chunks! Also, a 1/2 teaspoon of cumin adds a great flavor to guacamole (again assuming 3 avocados - my usual). Diced-small seeded tomato can be a nice optional ingredient too.
A few years ago, Gourmet magazine had a recipe for guacamole with pomegrante seeds. I was really skeptical, but had a pomegrante on hand, and tried it, and it was really incredible. The tangy crunch and juice of the pomegrante seeds was a great combination with the creamy avocado, I was pleasantly surprised. Since it's pomegrante season now, it's a good time to try this out.
That reminds me that my SIL made a guacamole a year ago using chopped cranberries in it and it wasn't bad, tangy bits were interesting. I was surprised. I'm a guacamole purist myself. I'd still stick to the classic recipe but it was OK to try it a different way and of course colors were nice.
That looks great - I use jalepenos as well. I prefer it hotter, but not everyone agrees. Part mashed and part diced avacado makes for a nice texture.
Would a morter&pestal set substitute for a mocahete? Where the heck can one find this?
Also, what do ya'll think about adding a dab of mayo to the guac?
You could crush your peppers/garlic/salt in a mortar and pestle, but at least the the case of my mortar, it is not big enough to contain guacamole.
A molcajete is pretty affordable easy to find. The rough texture is preferred by many over a smooth mortar for grinding spices and making mexican sauces/guacamole. Here are a couple of sources:
As to adding mayo to guacamole, it is NOT traditional, and I find it detracts from the pure, luscious flavor of the avocado, but to each their own.