Serves 1
Directions
- 1Cut the avocados in half and remove the pit and skin.
- 2Dice the avocado and set it aside for later.
- 3Dice the serrano pepper.
- 4Add the diced serrano pepper to the molcajete.
- 5Add salt to the molcajete to help with the grinding process.
- 6Dice the red onion.
- 7Roll a lime to get more juice out of it.
- 8Squeeze lime juice into the molcajete.
- 9Add cilantro to the molcajete.
- 10Pound the ingredients in the molcajete until they form a paste.
- 11Add the diced avocado to the molcajete.
- 12Mash the avocado with the pestle.
- 13Add the diced tomatoes (with seeds removed) to the molcajete.
- 14Stir the tomatoes into the guacamole.
- 15Adjust seasoning by adding more salt.
- 16Garnish with more diced red onion and cilantro.
Ingredients
- 4 ripe avocados
- 1 serrano pepper
- 0.25 cups red onion
- 1 tsp lime juice
- 1 tsp salt
- 1 handful cilantro
- 3 roma tomatoes
Equipment
molcajeteknifebowlspoon
Tips
- A ripe avocado is ready when it rebounds slightly after being pressed.
- Move the avocado, not the knife, when cutting.
- Smoother limes will have more juice than wrinkly ones. Rolling a lime before cutting can also yield more juice.
- Remove the insides of tomatoes to avoid watery guacamole.
- Adjust seasoning for flavor.
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