Mexican
Guacamole de Molcajete
Ripe avocado folded into a molcajete-ground paste of serrano chile, white onion, cilantro, and salt, with lime used sparingly to keep the flavor rounded and distinctly avocado-forward.
6 servings · 20 minutes prep
Ingredients
Seasoning Paste
- 1 medium serrano chile, stemmed and roughly chopped; remove the seeds and pale ribs for less heat
- 1/4 cup finely chopped white onion
- 2 tablespoons chopped cilantro leaves and tender stems
- 3/4 teaspoon coarse sea salt
Avocado and Finish
- 3 large ripe Hass avocados
- 1 tablespoon fresh lime juice, plus up to 1 teaspoon if needed
- 1 tablespoon chopped cilantro for finishing
Directions
Grind the Seasoning Paste
- Place the serrano, half the white onion, half the cilantro, and the coarse salt in a molcajete. Grind with firm circular strokes for 2 to 3 minutes until wet and nearly paste-like, with no large chile pieces.
Fold in the Avocado
- Halve and pit the avocados. Scoop the flesh into the molcajete and crush about one-third into the seasoning paste with the pestle, then fold the remainder with a spoon into irregular 1/2- to 3/4-inch pieces.
- Fold in the remaining onion and cilantro with the lime juice. Taste on a plain corn chip or tortilla; add no more than 1 teaspoon extra lime only if the avocado tastes flat.
Finish and Serve
- Scrape down the molcajete, leaving the surface craggy rather than smoothed flat. Scatter the finishing cilantro over the center and serve within 20 minutes. Serve before the avocado surface begins to dull or brown.
- For a short hold of up to 1 hour, press parchment directly against the guacamole and refrigerate; bring it out 10 minutes before serving. Discard any watery liquid rather than stirring it through.
