When I make Guacamole, I always want Salsa too so I make them both at the same time. I grind and mix all the ingredients EXCEPT for the Avacado and Tomatoes in the Molchajete (Lava Stone mortar and Pestle) all at once and then split that in half . Half stays in the Molchajete, and the other Half goes to the Salsa . If you don’t want to mess with by hand…just do it in a food processor.☺️
2 Ripe Avacados cut in half and pits removed (reserve Pit of 1)
3 Roma Tomatoes chopped into small cubes & Put into a Nice medium sized Bowl to Serve the Salsa in.
2-3” Jalapeños rough chopped (if you want Really Spicy add a Seranno Pepper)
3/4 of 1 Bunch of Cilantro you will use most (save some for garnish) rough Chopped
3 larger Scallions sliced
2-3 Limes Cut in half
6-7 cloves garlic
1-2 tsp Chili Powder Start with 1.
2 tsp Johnnies Seasoning Salt or equivilent
1 Mexican Molchajete (lava stone grinding bowl/Mortar and Pestel)
1 Lemon or lime squeezer
Put your garlic cloves in the Molchajete and smash and grind them up, add the Jalapeños and grind, breaking them down, then toss in the Spices, Scallions and Cilantro. Squeeze the lime juice right into the Molchajete with the other ingredients. Stir while grinding a little bit.
at this point you have the Basics for the Guacamole, and the Salsa.
Take half of the mixture out of the Molchajete and put into the Bowl with the Tomatoes. Stir, taste your salsa and add adjust seasoning if desired, sometimes I sprinkle about 1/4 tsp sugar in it. Set Salsa aside.
Leave the rest in the Molchajete for the Guacamole.
Either spoon the Avacado out of its skin, or squeeze it out into the Molchajete with the mixture of the other ingredients, mash them but don’t cream. Leave some good Chunks. Taste it and adjust seasoning.
Scrape the Guacamole to the middle of the Molchajete, garnish with cilantro, and serve from it.
Garnish the Salsa with Cilantro and Serve it in a nice Bowl.
Serve with Chips.
