Molcajete Guacamole Recipe

Guacamole is one of those magical things that we're willing to pay a little extra for to make our burrito perfect. It's like the cherry on top. Usually at home I make a boring guac with avocado, mayo, and chipotle seasoning. With a little experimentation and a great dependence on fresh ingredients, though, I made the best guac I've ever tasted. I'm not exaggerating here, guys. The first bite has a hint of spice from the jalapeno pepper and then your being to taste the savory undertones in the garlic. With the final bite, your tastebuds will be swimming in the sweet tangy world of this hand-mashed wonder.

I know people read recipes on blogs like ours and think, " I should totally make that!" but then never actually do it. I'm guilty. In this case, though, I urge you. No, I beg you to try this recipe. It will restore your faith in guac if you've had too many restaurant or other lazy versions recently. Not to mention this recipe is vegan and dairy-free. I think the main reason it tastes so delicious is because it is made of fresh ingredients without added chemicals and preservatives.

Ingredients:

1 medium ripe avocado
1 medium tomato
1 small diced jalapeno
1 small key lime
1 corn cob
1 tbsp light olive oil
1 tsp rice vinegar
1 tsp garlic powder
1/4 teaspoon sea salt

Make it:

1. Unwrap the corn cob and cook it in boiling water for about 20 minutes. Set the corn aside to cool.

2. Place the tomato, oil, vinegar, garlic powder, salt, jalapeno in the molcajete bowl.

3. Squeeze about 1 tbsp of lime juice into the bowl and then mash it together until it looks like salsa. See below.

4. Cut your avocados in half and carefully scoop out the inside. Use the masher to break the avocado down and mix it with the salsa.

5. Cut the cooled corn off the cob and mix it into the guac with a spoon, not the masher.

6. If your avocado shells are still in nice condition, spoon the guac into the shells to use them as cute serving dishes! Enjoy with your favorite chips!