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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

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“The most authentic homemade guacamole on the East Coast. . .”  -Cal Rowan

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“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.

Pour salt in bowl first. . . the salt must touch the rock.  Finish layering the other ingredients, but not the avocado yet.  Make a paste in the bottom of the bowl.  First it will look like this. . .

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.

In the end, this is what it will look like.  Serve directly from the molcajete with your favorite chip.