I have been making guacamole for years. Over those years, I have probably made it 500 different ways: cumin, no cumin, lots of garlic, no garlic, tomatoes, no tomatoes. Whatever the way the result is inhaled by your family and friends within minutes.  However, whenever I order guacamole at a restaurant, I am continually disappointed.  They tend to overcomplicate the dish, whip it or use too much seasoning which hides the flavour of the avocado.

One thing I have established is that the best guacamole is where the avocado retains it's original density and chunky texture instead of being mashed until pulverized.  I have also become a purist who believes flavourful guacamole, doesn't need ample seasoning. Like a lot of good food, it should be simple, with just a few ingredients and each ingredient should shine and be tasted instead of masked.  Don't plan on having any leftovers, Guacamole should be made and served immediately.

Molcajete

If you intend to make guacamole or any kind of Mexican food on a regular basis, I suggest a traditional Molcajete, mortar and pestle. Many people confuse a Molcajete with the marble mortar and pestles which are more common in culinary stores. Originally designed by the Aztecs, a real molcajete is round and sits on three legs, and is made from black basalt, a volcanic rock and can be seasoned and enhance food flavour.  Look for the ones that are very dark in colour and have the raw texture of volcanic rock versus a smooth marble. You can grind spices or make salsas and chilli pastes.

You can certainly make guacamole without a molcajete and I know you're questioning the use of a folk and bowl.  You can. And a wooden bowl is best.  But it just isn't as authentic or effective.  You will taste the difference, and it is fun to use a molcajete.   When guests arrive, whip out the molcajete and make it in front of them.  They'll be curious and intrigued.

Now to the guacamole

Look for good quality avocados, preferably organic. Make sure they are ripe but still firm. You don't want the avocado meat to be mushy. Also, look for vine ripened tomatoes (again, organic is always best) that will dice well and retain their firmness. I have used romas, vine tomatoes and even Heirlooms.  Buy whatever looks best and in season.  If you want to add some pretty colour, buy a yellow and red heirloom and dice.

The flavour of this recipe comes from making a paste in the molcajete that will be used to add back to the avocado.  It's my belief that this step is the ultimate trick to great guacamole. Instead of blending and mashing all ingredients together, use the molcajete to create a flavour-packed paste that will allow the avocado to remain firm and chunky.

Guacamole Recipe:

Ingredients for the pepper paste:

• 2 TBSP finely chopped white onion
• 3 TBSP fresh cilantro, chopped
• 3 TBSP chopped jalapeno pepper
• 1 TBSP chopped serrano pepper (*optional)
• 1 TBSP chopped garlic
• 1 tsp chopped chipotle pepper
• 1 tsp sea salt

Remaining guacamole ingredients:

• 4 ripe Haas avocados (but should still be firm to the touch)
• 5 TBSP carefully diced tomato (*optional)
• 5 TBSP chopped cilantro (more or less per your taste)
• 2 TBSP chopped white onion
• Sea salt

Method



To make the pepper paste place onion, cilantro, jalapeno, serrano and chipotle pepper and grind them in the molcajete until all ingredients are finely ground into a paste.  If you didn't buy the molcajete then you can use a big bowl and fork - but don't use a food processor because you don't want to puree the ingredients.

Take each avocado and cut in half, lengthwise. Twist the halves to separate and delicately remove the pit using a knife.  You want to keep as much of the meat in tact as possible.

Then cut avocado into cube size pieces.  Make 4 slices then slice again in the opposite direction to create the cubes before removing from the skins.  Use a spoon to scoop out the cut avocado cubes into the molcajete containing the pepper paste.

Using a spoon, very gently fold the paste into the avocado.  Don't mash the avocado in.  Again, you want to maintain the large cubed chunks as much as possible.  Some will get a little mashed, but that's ok as long as it's still mostly cubed. Then gently add chopped tomato, onion and cilantro.  Serve immediately!