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We call this recipe “Guacamo-Lesch” because Jim and I both make this: sometimes together, sometimes separately, upping the ante to see if either of us can tweak it any. Just to get you motivated, I reached out to some Framily to review our guacamole:
“The absolute perfect balance of fresh avocados, cilantro, lime, and salt. Now where’s the margarita?” -Amy Lesch–“The most authentic homemade guacamole on the East Coast. . .” -Cal Rowan–“I always look forward to making memories and guacamole with Pamela when she comes to visit us. Her guacamole is better than that of any Mexican restaurant.” -Jules Rowan
Gather your tools and ingredients. We love using a molcajete, a Mexican volcanic rock that is used as a mortar and pestle. You can find it on Amazon.com.
Ingredients are listed in the order they are placed into the molcajete:
1/2 to 1 tsp. kosher salt
3 cloves pressed garlic
1/3 c. chopped cilantro
1/3 c. chopped red onion
1/4 of a small-ish habanero pepper diced finely. These peppers are tricky and can be extremely spicy. Be careful to wash your hands and not touch your face after handling the habanero.
2 ripe avocados (soft to the touch). Slice open, remove seeds. Set aside.
Then, it will look like this:
Slice your avocado and place it into the bowl and continue to grind it. Add 1 Tablespoon lime or lemon juice to give it some liquid workability and flavor. Add the remaining half of your other chopped ingredients and stir together.