Chef Jorge's Guacamole

You'll need:

• 1 tablespoon finely chopped garlic
• 2 tablespoons finely chopped white onion
• 1 tablespoon finely chopped jalapeño peppers
• 1 ripe Haas avocado
• A few drops of lime juice
• A dash of salt (You grab a bit with all five fingers)
• 1 heaping tablespoon of diced tomato
• 1 heaping tablespoon chopped cilantro
• A butter knife
• A bowl
• A large spoon

1. Crush together the garlic, onion and the jalapeño peppers.
2. Sprinkle with a dash a salt.
3. Cut the avocado in half the long way, from the narrow end to the wide end.
4. Take out the seed and save it. (See Grow your own Avocado Tree)
5. Place half of the avocado in the palm of your hand. Using your butter knife, slice through the meat of the avocado in 1/2 strips the long way and then cut across the avocado the opposite way, making little cubes. Repeat with the other half.
6. Hold the avocado over the bowl. Using your spoon, scrape the meat out of the avocado skin.
7. Squeeze a few drops of lime juice into the mix.
8. Mash the avocado until it is creamy but still a little lumpy.
9. Add the tomato and cilantro and stir.
10. Serve with chips or use as a filing for tacos.

Chef Jorge uses a molcajete (the bowl-like thing called a mortar in English) and a tejolote (the rounded bottom rock used for grinding known as a pestle in English). They are both made of volcanic rock in the state of Guanajuato, Mexico.

You can also use a heavy bowl and a large spoon to crush the ingredients. While it won't have the same flavor as the molcajete, it will make good guacamole. If you want to find out why the molcajete makes the best guacamole you can read about it at:

http://www.lavitrina.com/mrt/molcajete.html