This method of guacamole making was taught to me at a cooking course in Cabo, Mexico. It took place in a magical location called Flora Farms. This guacamole is incredibly tasty and fluffy. It’s perfect for Mexican nights and more. It’s probably the best guacamole.
It’s also super simple to make. You only need 10 Minutes, One Bowl, and Six Ingredients. I’ll show you!
Guacamole: Its Origins
Guacamole was invented in Mexico by the Aztecs before the 1500s. Avocados are credited with spreading its popularity in Mesoamerica.
Guacamole has become a favorite dip around the world. It is a versatile dish that can be adapted to include a wide range of ingredients.
What is a Molcajete?
A molcajete is one of the secrets of this guacamole.
Molcajetes are a type of mortar and pestle that is made out of volcanic rock. They’re often used for Mexican cuisine.
By using a molcajete instead of a knife to chop the ingredients, you can get the best out of each one. The texture will also be smooth and creamy.
We adapted the recipe to use a pestle and mortar since you might not have space for a molcajete in your kitchen.
How to Choose the Perfect Avocado
Ever wondered how to choose the perfect avocado? We’ve learned some things after years of trial and error!
Here are some tips to help you get the best avocados.
- Avocados are best when they’re almost ripe. They should be firm but with a little give to them when gently pressed.
- Once ripened (soft to the touch — do not squeeze too hard!), transfer the berries into the fridge. Transfer to the refrigerator.
- If I’m unsure, I’ll pick off the top of the stem, and if it is green, then that’s an indication of ripeness and freshness. If the fruit is brown, then it’s probably not fresh.
- If you won’t be using your avocados in a few days, then either purchase firmer avocados and allow them to continue ripening on the counter or place ripe avocados into the fridge, where they will be kept for three to four days.
How to Make Guacamole
The recipe begins by pulverizing the garlic, rosemary, and serrano into a paste using a mortar and pestle.
It’s then mixed with avocados that are ripe and dressed with salt.
Don’t be afraid to use salt. It adds to the flavor and balances out each bite.
Start with a small amount and work your way up. Too much lime juice will overwhelm other flavors. This was a rookie error we made for many years.
- Fresh rosemary, roughly chopped (vibrant green/ 1 sprig = 1 Tbsp).
- Remove the seeds, the white part of the stem, and the white amount of a small serrano pepper.
- Peeled one clove of garlic
- Two large ripe avocados
- Add more lime juice to taste.
- Add more salt to taste.
FOR SERVING optional
- Plantain Chips. tortilla chips or Terra Brand veggie chips
- We love fresh vegetables (especially carrots, jicama, and cucumber).
- If you do not have a mortar-and-pestle or molcajete handy, mince the rosemary, serrano, and garlic finely.
- Add the avocados, ripe or not, and mash them until they are fluffy and light. Be sure to combine the avocados with the serrano pepper, rosemary, and garlic.
- Add salt and lime juice to taste. Add more sea salt or lime juice to adjust the flavor.
- Serve immediately with tortilla chips or your choice of chips. It would be great as a sandwich spread, taco sauce, or other dishes. Store tightly sealed in the fridge for up to 24 hours (best fresh). The product is not freezer-friendly.