Mortar and Pestle Guacamole with Jalapeno and Cilantro
A creamy, bright dip made by grinding cilantro, onion, jalapeno, and salt into a paste and folding in ripe avocado and lime.
Equipment
- Mortar and pestle
- Cutting board
- Chef knife
Ingredients
Main Ingredients
- 2 lb ripe avocados about 4 small, halved, pitted, and cubed
- ¼ cup chopped fresh cilantro divided
- 3 tbsp minced white onion
- ½ tsp kosher salt plus more to taste
- 1 fresh jalapeno stem, seeds, and membranes removed, diced
- 2 to 3 tbsp fresh lime juice from 1 to 2 limes
- 1 small tomato diced, for garnish, optional
- 8 oz tortilla chips for serving
Instructions
Cooking
- Grind the paste. Grind 2 tablespoons cilantro, the onion, salt, and jalapeno in the mortar until a rough green paste forms.
- Add the avocado. Add the cubed avocado and 2 tablespoons lime juice.
- Mash. Press and fold until creamy with a few small chunks, or move everything to a bowl and mash with a fork.
- Finish. Stir in the remaining cilantro, taste, and adjust with more salt or lime juice. Garnish with tomato.
Notes
Substitutions: Use red onion or a serrano pepper in place of white onion or jalapeno. Add the tomato for extra color and freshness.
Tips: Choose ripe avocados and mash gently so some small chunks remain. Add salt a little at a time.
Storage: Press plastic wrap onto the surface and refrigerate in a covered container for up to 2 days.