Molcajete Guacamole Recipe
A fresh, chunky molcajete guacamole made with ripe avocados, lime, jalapeño, red onion, cilantro, salt, and fresh grated garlic. Simple, bright, no tomato, and perfect for chips, tacos, bowls, and taco night.
Ingredients
- 3 ripe avocados about 450 grams edible flesh
- 2 garlic cloves finely grated or smashed
- 1 jalapeño deseeded and roughly chopped, about 14 grams
- ⅓ cup finely chopped red onion about 50 to 55 grams
- ¼ cup chopped fresh cilantro about 4 to 8 grams, plus more to taste
- ¾ teaspoon kosher salt about 3 grams, plus more to taste
- Juice of 1 lime about 2 tablespoons or 30 milliliters, plus more to taste
Instructions
- Add the grated garlic, jalapeño, red onion, cilantro, and salt to a molcajete.
- Use the pestle to mash the mixture until the garlic and jalapeño break down and the mixture becomes a rough, fragrant paste.
- Cut the avocados in half, remove the pits, and scoop the flesh into the molcajete.
- Add the lime juice.
- Gently mash the avocado into the garlic, jalapeño, onion, cilantro, and salt mixture. Leave some larger pieces of avocado for a chunky texture.
- Taste and adjust with more salt, lime juice, or cilantro as needed.
- Serve right away with tortilla chips, tacos, bowls, grilled meats, eggs, or a taco night spread.
Notes
Chef tips: The garlic matters. Fresh grated garlic blends into the guacamole more evenly than large chopped pieces and gives the whole bowl a deeper savory flavor.
Texture tip: Mash the aromatics well first, then mash the avocado lightly. This keeps the guacamole chunky while still making every bite seasoned.
Salt tip: If the guacamole tastes flat, add salt first, then lime.
Heat control: For mild guacamole, remove the jalapeño seeds and membrane. For more heat, leave in a little membrane or add a second jalapeño.
Substitutions: Use white onion instead of red onion for a cleaner flavor. Use serrano instead of jalapeño for more heat. Use lemon only if you are out of lime.
Variations: Add diced tomato if you like, but this version is intentionally no tomato. Add a pinch of cumin for warmth. Add extra cilantro for a greener flavor.
Storage: Guacamole is best fresh. To store, press plastic wrap directly onto the surface, cover tightly, and refrigerate for 1 to 2 days.
Make ahead guidance: For best texture and color, make this close to serving. You can prep the onion, jalapeño, cilantro, and garlic ahead, then mash with avocado and lime right before serving.
Serving ideas: Serve with tortilla chips, tacos, taco bowls, tostadas, eggs, grilled chicken, mojo chicken, rice bowls, black beans, quesadillas, or a taco bar.
Nutrition
Serving: 85gCalories: 127kcalCarbohydrates: 8gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 294mgPotassium: 395mgFiber: 5gSugar: 1gVitamin A: 182IUVitamin C: 13mgCalcium: 15mgIron: 0.5mg
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