Chunky Guacamole Made In A Molcajete
Discover the authentic taste of Mexico with this homemade chunky guacamole made in a molcajete!
Servings 8
Calories 130kcal
Equipment
- Molcajete Morter and Pestle
Ingredients
- 3 Large Avocados
- 3 Tablespoons Sweet Onion diced
- 1 Tablespoon Jalapeno Pepper minced, including seeds
- ½ teaspoon Coarse Kosher salt or ¼ teaspoon fine sea salt
- ¼ cup Cilantro divided, fine chopped
- 1 - 2 Small limes juiced
Instructions
- Begin by grinding a coarse paste of onion, jalapeno pepper, salt and half of the cilantro in a molcajete. The salt will act as an abrasive, assisting you as you grind with the tejolote. (If you like the texture of diced onion, reserve half of the onion to mix in at the end.)
- Carefully cut the avocados in half, removing the pits and scooping the flesh into the molcajete. Mix well with the paste and add the rest of the cilantro, giving it a rough mash.
- Season to taste with lime juice, extra chile pepper and salt. Garnish with a few totopos (chips), chopped cilantro and serve.
Notes
Tip:
- Choose ripe avocados for the best flavor and texture. They should be slightly soft to the touch but not mushy.
- If you prefer a milder guacamole, remove the seeds and veins from the jalapeno before chopping.
- For a smoother texture, use a fork to mash the ingredients before placing them in the molcajete. However, keep in mind that a chunky guacamole texture is traditional for guacamole made in a molcajete.
Nutrition
Calories: 130kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 152mg | Potassium: 403mg | Fiber: 6g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg