Guacamole

In my opinion, the best guacamole is made in a molcajete. It is a gray, lava rock mortar and pestle. When I found out about molcajetes, I went onto Amazon, and a week later, I had one at my doorstep. Little did I know, that you have to season a molcajete or whatever you serve in it is coated in lava rock grit. Seasoning a molcajete consists of grinding dry rice into the bowl, about a thousand times. Not to be defeated by a bowl, I ground and ground. Two weeks and many bloody knuckles later, I had a seasoned molcajete.

2 - 3 ripe avocados, diced
1/4 onion
2 garlic cloves
Roma tomato, seeded and diced
1/2 Jalapeño, cored, seeded and diced
1 Tbl cilantro
Juice of 1 lime
Salt and pepper

If you are using a molcajete, grind the onion and garlic until it makes a liquid paste.

 If using a regular bowl, add a pinch of salt to the garlic and chop it until it makes a paste. The key to the garlic paste is to not give up and keep chopping. You think it won't come together, them all of a sudden, it does. The point of the paste is that it seems to mellow the bite of the garlic and will make your guacamole something special. Grinding the onion and garlic in the molcajete accomplishes the same thing. Put the diced avocado into the bowl, use the back of a fork to smash the avocados. Fold in the cilantro, tomato, lime juice and jalapeño. It is a good idea to try a bit of the jalapeño. Some are relatively mild, while others can make your hair stand on end. Then you can adjust the amount if necessary. Salt and pepper to taste. Serve immediately, or cover with plastic wrap so that the plastic wrap touches the top of of the guacamole.

 This will keep it from browning. Serve with tortilla chips.