A few years ago, my mom and I went on a trip to Scottsdale, Arizona. She was out there for a business trip and I invited myself to tag along and spend a week in the blazing hot June sun. If you have never been to Arizona, especially in the summer months, I don’t recommend it if you don’t LOVE heat. Luckily for my mom and I, we live for Summer months under the sun, but even Arizona tested our limits. I found out Arizona sun is extremely different from the East coast weather, there is zero humidity out there. So it could be over 100 degrees but you aren’t sweating and there is no humidity, so you can easily dehydrate and get sunburn without even knowing it. Needless to say after the first day I laid out in the sun I was burnt to a crisp. Anyway…not the point of my story! One night we went to one of the restaurants at the resort we were staying at, craving some good Mexican foods. The restaurant was gorgeous, it had a bar that you could sit at and watch the chefs prepare the food from a huge open kitchen. We sat at the bar and got to meet the head chef of the restaurant, we chatted for awhile and he talked to us as he prepared our meals that night. For an appetizer, he made us this guacamole, teaching us every step as he cut the avocados and put all the ingredients into a molcajete. The molcajete, I learned, is made from actual lava rocks–cool I know right? I don’t think there is any other purpose to use a molcajete besides that it looks awesome and it is a pain to wash afterwards (hint:use a dish brush to get into the crevices). I learned so much from that one night watching the chef cook-it was amazing. This recipe is simple, fresh and so easy to make (with or without the cool bowl) and I have been making this with my mom ever since! We joked about taking the mocajete’s home with us but knew it would make our luggage over the weight limit at the airport. Then to my surprise my mom gave me one as a birthday present a few months later–hence why now I have a special lava rock-bowl just for my guac.
Prep time: 10 minutes
3 Avocados, cut in half, pits removed
1 large tomato, diced
1/4 cup red onion, diced
2 jalapeno peppers, diced (for less heat remove the seeds inside or eliminate completely)
1 handful of cilantro, chopped
Juice of 1 lime
salt, to taste
Scoop out the insides of the avocado and place in a bowl. Mash avocado with a fork (or get your own molcajete!) until you reach desired consistency. Add all other ingredients and mix well. Serve immediately or chill before. Add the avocado pits back into the guacamole to slow the avocados from turning brown!