Go Back
Print

Authentic Homemade Guacamole in a Molcajete

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Calories
Author Victor

Ingredients

  • 2 red tomatoes like plum tomatoes
  • 2 garlic cloves
  • ΒΌ white onion
  • 1 green serrano chile membrane and seeds removed for a mild version
  • 1 tsp kosher salt plus more to taste. I like 1-1/2 teaspoons of kosher salt
  • 2 avocados
  • Juice of one lime

Instructions

  • Preheat a cast iron pan or a comal over medium-high heat. Optionally, line the pan with aluminum foil. This will save you a bit of cleaning afterwards. Place the tomatoes, garlic, onion and the chile on the pan and roast, frequently turning, until they are nicely browned on all sides and softened up. Garlic and chiles normally get soft and slightly charred first, so remove them as soon as they are done. Then the onion. Tomatoes will need a bit more turning and toasting until they get soft and can be removed.
  • Wrap the toasted veggies into foil and set aside for about 10 minutes to continue softening up.
  • In a molcajete, grind the salt and the garlic into a paste.
  • Add the chile and continue grinding to a very fine, paste-like consistency.
  • Then add the onion and continue grinding until it turns into paste. If you like your onions chunky, chop them with a knife and add to the molcajete at the very end, together with the lime juice.
  • Remove skin from the tomatoes, add to the molcajete and grind until you have achieved the desired consistency. You want to have some chunks left for the salsa to have better texture.
  • Now, peel the avocados, remove pits and add to the molcajete. Smash the avocados until they are mostly blended with the rest of the ingredients, with some chunks remaining.
  • Add juice of one lime and stir.
  • Check for salt and add more if needed.