By popular demand, here is the recipe used with my molcajete for summer BBQ’n -
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon sea salt
- 1/2 to a whole jalapeno, depending on spice preference
- 1/2 medium onion, diced
- 2 small tomatoes, seeded & diced, preferrably home grown! But that’s later in the season
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
Ground the garlic and onion and salt first into the molcajete, this coats the entire thing with yummy goodness.
I should add a pic to this, because it’s a beautiful dish served in the pig-head-molcajete :O)