It’s no secret that guacamole is one of my favorite foods. I’m constantly checking in at Mexican restaurants, tweeting and instagramming with the #guactribe hashtag, and devouring guacamole by the bowl-ful.
Some of my favorite memories, biggest belly laughs, deepest soul baring conversations, and silliest moments have happened over a dish of guacamole.
So when an absolute wealth of cocktail tomatoes aka T’Mates and a case of ripe California Avocados showed up on my doorstep, I had no choice but to succumb to my guacamole loving soul and start chopping, dicing, mashing, and devouring.
Really, y’all… what’s a girl to do other than create the most delicious guacamole recipe she’s ever eaten? One that she can’t stop eating, one that she has to parcel up and hand out to friends and neighbors to keep her from eating.
I had no choice, y’all.
I read about a trick for making guac in my Molcajete that is supposed to make it even more delicious, to create a guacamole with deeper flavors, richer, creamier, more guac-tastic…
I whipped out my molcajete, rinsed off the dust, and got to guac-making.
Instead of just chopping the garlic and cilantro and adding them as is to my guacamole, I chopped the cilantro and then put it into my molcajete and using the stone pestle, I massaged it into the mortar. My kitchen was instantly flooded with the crisp, sharp, fresh aroma of cilantro – when I looked down – my mortar was covered with cilantro juice and leaves. I added in the minced garlic, repeated the pestle massage, and was once again rewarded with the scent of fresh herbs.
I added the onions, limes, avocados, jalapenos, tomatoes, and salt as always – but there’s something different about this guacamole. It’s just… better. Deeper flavor, stronger aroma, creamier… This is a problem, y’all. I cannot stop eating this guacamole. I’ve made it three times. I’m eating it off a spoon, on toast, on bread, on crackers, with chips…
I feel very Dr. Seuss-like: I would eat it with a fox, I would eat it with lox, I would eat it with a spoon, I would eat it on the moon….
I had a really hard time photographing this guacamole, because I couldn’t stop eating it.
I took the leftovers (yes, there were leftovers because I TRIPLED the recipe in order to have enough to photograph) and turned them into the most sinfully delectable, refreshing, BLT twisted guacamole sandwich ever. I had one for breakfast, lunch, and snack at least twice the past two days. I might have a problem, a really, really yummy problem.
That recipe is coming soon, so make sure you’re subscribed and connected!
- 2 Tablespoons chopped cilantro
- 1 Clove minced garlic
- ¼ chopped Small Yellow Onion (2 Tablespoons to ¼ C)
- 1 medium jalapeno, seeded and chopped
- ½ teaspoon kosher salt
- 2 Tablespoons (2 limes) lime juice
- 3 ripe California Avocados
- 3 T'mates cocktail tomatoes, diced (plus more for garnish, if desired)
- *cilantro for garnish
- Prep all the ingredients, except the avocados, and set aside.
- Put the cilantro in the molcajete and crush until the juices, and aroma are released.
- Add the garlic, and continue to crush.
- Add in the jalapeno, salt, lime juice, onion and avocados: mash until it reaches your desired consistency.
- Gently fold in the t'mates.
- Top with more cilantro and t'mates for garnish
- Serve immediately or cover and refrigerate
I’m absolutely thrilled to be partnering with The California Avocado Commission again this year, and to be partnering with Del Campo to introduce y’all to their new T’Mates. This post isn’t sponsored by them or required by them, but what’s a girl to do when tomatoes and avocados show up on her doorstep???? I receive product and compensations as a part of both partnerships, but the recipes, opinions, and enthusiasm are completely my own and never for sale.