Molcajete Guacamole with Serrano
4.5(445 ratings)Grinding the aromatics first is the old trick that makes molcajete guacamole taste so much fuller than the stirred kind. The rough basalt breaks down onion, chili and cilantro stems into a fragrant paste that coats every lump of avocado. Serve it right in the heavy stone bowl, which stays cool and keeps the dip fresh at the table.
- Hands-on
- 15 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Place the onion, serrano, cilantro stems and coarse salt in the molcajete and grind with the pestle in circles until a wet green paste forms.
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Step 2: Scoop the avocado flesh into the molcajete and press it against the sides with the pestle, stopping while it is still chunky.
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Step 3: Add lime juice and chopped cilantro leaves and fold everything together with a spoon so the paste streaks through the avocado.
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Step 4: Scatter diced tomato over the top if using, taste for salt, and serve straight from the molcajete.
Same technique, different aisle
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