Recipe: Smokey Spring Guacamole

Category: All Category: Gather

Let us start this off by making it clear that we at Schoolhouse firmly believe guacamole to be a year-round, ageless and perfect embodiment of food at its finest. There's no time of day or season that should be off-limits for guacamole consumption. In fact, as a team we ate the exact batch you see pictured below at 9am on day three of our Spring (hence the name) catalog shoot at the Oregon coast. It was served directly alongside a batch of freshly-caught (dug?) clams that were fried up by none other than Schoolhouse's very own founder, Brian Faherty. Random? Yes. Delicious? Most definitely.

One of our photographers on-site, the lovely Alex Creswell, had quickly whipped up this batch of green heaven to help show off our new Mortar + Pestle set. A few quick snaps of the camera later and our entire team descended upon the bowl - large triangles of golden chips in tow. Seconds later, we were all clamoring for the recipe, in awe of the magic she had just placed before us. As a native Californian, Alex noted that Oregonians (meaning us) by nature are not capable of making a great guacamole - an assertion that we whole-heartedly disagree with. At the same time we didn't want to argue the point, less she refuse to reveal her tasty recipe for our own selfish replication.

And that is the story of how Schoolhouse's Smokey Spring Guacamole recipe came to be. It was so good that we just had to share it with you (and document it for ourselves). It's the perfect thing to whip up on the fly and tastes so fresh and spring-y. Of course, bonus points will be awarded to those who use our Mortar + Pestle set too.

Schoolhouse Smokey Spring Guacamole {Serves 4-6} 

  • 3 large ripe avocados
  • Juice from 1 lime
  • 1 teaspoon smoked salt flakes
  • 4 medium tomatoes
  • 1/2 white onion
  • 4 cloves of garlic
  • a big handful of cilantro
  • 1 jalapeño (optional)

In a mortar and pestle mash together the avocados, lime juice and salt flakes. Chop the tomatoes and onion, making sure not to dice them too much. Put the veggies in a large bowl and throw in the chopped garlic and cilantro. The chunkier the better! Add the mashed avocados to the bowl and combine with a wooden spoon. If you want to add a bit of spice, toss in a diced jalapeño. This guac is best served right away with a giant bowl of tortilla chips.

PSA from Alex: "if the avocados are a bit past ripe, they still make great guacamole! However, under ripe avocados make terrible guacamole."


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