'Tis the Season to Re-Season!

Springtime brings beautiful blooming flowers, sunny skies full of chirping birds and also... tasty barbecue gatherings with family & friends! Outdoor dining kicks into full gear during the summer months but so many of us start early out of pure excitement and thrill for the season that is soon to approach! For us, no gathering is complete without the perfect appetizer - Fresh Made Guacamole! But before I can mash my avocados and mince my garlic, I must firs reseason my molcajete bowl! Reseasoning takes a little bit of time (24hrs) and makes a BIG difference!! It involves scrubbing the inside of the bowl with rice, cumin, garlic & pepper for it to be properly seasoned. Although we make guac all year round (we can't get enough) I always make sure to re-season in the spring to prepare for the many, many gatherings!! So ... here's a little recipe (asked for by my big sis)  for a very simple but tasty guacamole for all of you!  Feel free to eat with chips, as a topping on your burger, side for quesadillas or just grab a spoon and have fun?!

It's Guac Time! 

These is an old photo - I will take a new photo
 tonight or tomorrow when I make my Guac!

Guac Time! (about 10mins to chop & yields about 4 cups - but can feed a crowd!)
3 (we use whatever is on sale - usually Haas) avocados, halved, seeded and peeled 
1 lime, juiced 
1/2 teaspoon kosher salt 
1/2 teaspoon ground cumin  (optional)
1/2 teaspoon cayenne (a little kick.. Optional!)
1/2 medium red onion, diced (optional.. We like to switch it up and put this every now and then)
2 Roma tomatoes, seeded and diced 
1 tablespoon chopped cilantro (LOVE This in it!!)
1 Minced garlic clove if available (you can also use Garlic Salt and if you do, leave out the Kosher salt
up top, so it's not too salty! Taste to see if you need more garlic!) 
A dash of pepper
Serve with Tortilla Chips 

Directions:

1. In a large bowl, place the avocado pulp and lime juice.. Toss to coat the avocado (to keep from browning so quickly and lime juice is tasty in it!)
2. Using a potato masher (or I used to use a spoon before getting the molcajete bowl) add the salt, (cumin, and cayenne) and mash--- Don't mash too much if you like it a bit chunky.. Up to you! 
3. Then, fold in the onions, tomatoes, cilantro, and garlic. 
4. Sometimes I try to make it earlier like 30 mins before to let it sit and develop the flavor but sometimes it turns a bit brown so if you'd like to let it sit, mix it around a bit before serving.. Usually we just DIVE right into the bowl - especially if I have been re-seasoning it!  

ENJOY!