The Best Guacamole Recipe
Using a molcajete or mortar and pestle gives you deeper flavor than chopping alone. Smashing the onion, garlic, jalapeños, and cilantro releases their natural oils, creating a bold, balanced base for the avocados. It’s the same method used for classic tableside guacamole, and it doesn’t take a long list of ingredients. If your mortar isn’t large enough, just make the flavor paste first, then mash the avocados in a separate bowl.
Servings: 10 servings
Ingredients
- ½ white onion diced
- 1 to 2 jalapeño peppers diced
- ⅓ cup fresh cilantro
- 1 to 2 garlic cloves
- 1 to 2 fresh limes juiced
- ¾ teaspoon salt
- 4 to 5 avocados
Instructions
Make a Paste
- Place about 3 to 5 tablespoons of diced onions in the molcajete or in the bowl of a large mortar and pestle. Add the jalapeños, garlic cloves, cilantro, lime juice, and salt.
- Use the pestle (tejolote) to grind and smash the mixture into a paste.
Finish the Guacamole
- Add the avocados and mash them with the pestle.
- Taste the guacamole and season with additional salt or lime juice if desired. Stir in additional diced onions if desired.
- Serve immediately or press plastic wrap directly on top of the guacamole to keep the air from turning it brown. Store in the refrigerator for up to two days.
Video
Notes
Want more heat? Swap the jalapeños for serrano peppers to turn it up a notch.
Add color: Stir in some diced tomatoes or a spoonful of pico de gallo.
Cilantro not your thing? Use chopped parsley and a pinch of ground cumin instead.
Small mortar? No problem. Make the flavor paste first, then transfer it to a larger bowl and mash in the avocados.
Nutrition
Serving: 2tablespoons | Calories: 42kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 42mg | Fiber: 2g
