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First, if youre not familiar with a molcajete, its basically a giant mortar and pestle made of stone.
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It was used in ancient Mexico to grind foods: spices, herbs, etc.
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They are popular today for making salsa and guacamole because they become seasoned with use, much like your favorite cast iron skillet.
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Because of this, they impart a unique flavor to your dishes.
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Give it a try.
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Good ones can be found at Williams Sonoma or Crate and Barrel.
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Thoroughly wash avocados, and slice in half lengthwise all around.
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Twist to separate halves and remove the pit.
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Slice each half into 3 or 4 sections and remove the skinit should peel right off.
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Next, smash the garlic and a dash of cumin together in the molcajete so its similar to a paste in consistency.
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Add the avocado, one at a time (about 8 slices), and smash.
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If you add more than that, its hard to smash all of the avocado because the bowl of the molcajete isnt terribly large, so I found this the easiest way to get it all done.
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Add lime juice, cumin, sea salt, onion, jalapeno pepper and cilantro, and mix lightly with a spoon or spatula.
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Taste, and add more salt or cumin if desired.
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Serve in the molcajete or a bowl along with your favorite tortilla chips and enjoy!
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Serves about 4.
