Authentic Guacamole Made Molcajete

This guacamole recipe has saved many busy weeknights in my house with its rich flavor and total simplicity. With nothing but fresh ingredients and a handful of minutes, you can whip up an authentic Mexican dip that tastes far better than anything from the store.

When I first learned to make this in a molcajete at a family gathering it became a staple snack for everything from sunny barbecues to quiet movie nights.

Ingredients

• Avocados: Ripe avocado is creamy and flavorful Hass is my favorite for taste and texture Pick fruit that yields slightly when gently squeezed with no large soft spots for best results
• Red onion: Offers color and mild bite though white or yellow onion will work Choose onions that feel firm and lack strong odor
• Cilantro: Fresh cilantro adds signature brightness If it tastes soapy to you try flat leaf parsley instead Opt for leaves that are vibrant green and not wilted
• Jalapeno or serrano pepper: Brings gentle heat to the dip Control the spiciness by scraping out seeds for less heat or adding more if you want it bolder The skin should be glossy and firm
• Tomato: Adds juicy freshness and a little sweetness Use ripe but not mushy tomatoes for the best effect
• Lime: Provides tanginess and keeps the guacamole vibrant Roll the lime before juicing for maximum juice and avoid dry looking fruit
• Salt and pepper: These essentials sharpen flavors and bring everything together Use high quality sea salt or kosher salt if you have it

Step-by-Step Instructions

Prepare the Avocados:

Halve each avocado remove the pit and peel the skin away Drop the avocado halves into a molcajete mortar and pestle or a medium mixing bowl Begin to mash the fruit by pressing and turning Use a fork or wooden spoon if you do not have traditional tools Aim to leave some texture for a hearty dip

Add Aromatics and Seasonings:

Finely chop the red onion cilantro jalapeno and tomato Add these to the mashed avocados Sprinkle everything evenly over the surface to allow easy mixing

Incorporate Lime Juice and Mix:

Juice the lime directly over the mixture catching any seeds as you go Season the mixture with a generous pinch of salt and a little black pepper Stir gently folding the ingredients until just combined Take care not to overmix to keep the guacamole chunky and inviting

Taste and Adjust:

Taste a small spoonful and consider if you want more salt pepper or lime juice Add as desired Mix again very lightly to maintain texture

Serve Immediately:

Spoon the guacamole into your favorite bowl garnish with extra cilantro or a tomato wedge if desired and serve with tortilla chips or alongside favorite dishes

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My favorite part is always crushing the ingredients in a molcajete The aroma as the cilantro and onions get smashed together takes me straight back to the busy kitchen at my abuelita’s house where we shared stories over bowls of fresh guac

Storage Tips

If you have leftovers press plastic wrap directly on the surface of the guacamole and store in an airtight container in the fridge for up to three days This slows browning caused by air exposure You can also freeze guacamole in small containers or bags for up to three months but expect a softer texture after thawing Stir well to revive before serving

Ingredient Substitutions

No cilantro is no problem Simply swap for fresh flat leaf parsley If you are avoiding tomato leave it out or substitute diced bell pepper to maintain a pop of color For extra tang a splash of apple cider vinegar can stand in for lime

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Serving Suggestions

Guacamole stars as a dip for tortilla chips but also makes a terrific burger topping or salad addition Spread it on toast stuff it in tacos or spoon it onto roasted veggies It even elevates grilled chicken or steak

Cultural and Historical Context

Guacamole originated in Mexico long before modern supermarkets and has roots dating back to the Aztecs Originally it was simply mashed avocado and salt but over centuries it has grown to celebrate a balance of flavors and textures in each bite

Commonly Asked Questions

→ How do I know if avocados are ripe?

Gently squeeze the avocado. It should yield slightly to pressure but remain firm; avoid overly soft or hard ones.

→ Can I use something other than a molcajete?

Absolutely. A mortar and pestle, or even a sturdy bowl and wooden spoon, will work for mashing ingredients.

→ Is tomato necessary for this dip?

Tomato adds a juicy, fresh note, but you can leave it out for a more traditional, simpler taste.

→ How can I keep the dip green and fresh?

Store in an airtight container with plastic wrap pressed directly onto the surface to prevent browning from air contact.

→ How spicy is this dish?

The level of heat depends on the type and amount of pepper added. Jalapeños give mild heat, serranos provide more kick.

→ Can I make this ahead of time?

Yes! Prepare and store in the fridge for up to three days, pressing out as much air as possible to maintain freshness.