Molcajete Guacamole

First, if you’re not familiar with a molcajete, it’s basically a giant mortar and pestle made of stone. It was used in ancient Mexico to grind foods: spices, herbs, etc. They are popular today for making salsa and guacamole because they become seasoned with use, much like your favorite cast iron skillet. Because of this, they impart a unique flavor to your dishes. Give it a try. Good ones can be found at Williams Sonoma or Crate and Barrel.

Thoroughly wash avocados, and slice in half lengthwise all around. Twist to separate halves and remove the pit. Slice each half into 3 or 4 sections and remove the skin—it should peel right off.

Next, smash the garlic and a dash of cumin together in the molcajete so it’s similar to a paste in consistency.

Add the avocado, one at a time (about 8 slices), and smash. If you add more than that, it’s hard to smash all of the avocado because the bowl of the molcajete isn’t terribly large, so I found this the easiest way to get it all done.

Add lime juice, cumin, sea salt, onion, jalapeno pepper and cilantro, and mix lightly with a spoon or spatula. Taste, and add more salt or cumin if desired.

Serve in the molcajete or a bowl along with your favorite tortilla chips and enjoy! Serves about 4.