After sleeping in until 9 this morning (AMAZING), cleaning the apartment (it was disgusting, and we had clutter everywhere), and laying by the pool for a while (in which the clasp on my strapless bathing suit top decided to snap – thank goodness I was laying on my stomach at the time), we started creating our Memorial Day meal.
It started off with Mat’s guacamole. He bought a molcajete from Williams-Sonoma a while back and has made to-die-for guacamole and salsa in it several times since then. It is, I kid you not, the best guacamole I’ve ever had. Better than El Torito Grill’s tableside guacamole even, and their’s is pretty darn good.
6-8 cloves garlic
~1 tbsp cumin seeds
tomatoes – diced
red onion – diced
cilantro – chopped
- Roast jalapeños and garlic until the jalepenos are slightly blackened and garlic is golden brown. Place roasted jalapeños in a paper bag and let steam for 5 minutes. Remove skin from jalepenos.
- Depending on taste, remove seeds and ribbing from jalepenos (we use 2 with seeds and 2 without).
- Grind jalepenos, garlic, cumin seeds, and sea salt in a molcajete (or if you don’t have one, puree in a food processor).
- Add avocado chunks and mash with jalapeno/garlic paste.
- Add lime juice, tomatoes, and red onions and combine.
- Garnish with cilantro and serve with tortilla chips.
Best. Guacamole. Ever.