Fresh Guacamole | Mortar & Pestle

How to Make Fresh Guacamole 

Let’s make fresh Guacamole in the the Mortar and Pestle. The layers of flavors will be well worth it and using a Mortar and Pestle is so easy. For instructions on using, please see my Mortar and Pestle Review and Tutorial. Let’s get started!

Fresh Guacamole | Mortar & Pestle

Today, I’ll show you the secret
to creating the creamiest, most flavorful guacamole you’ve ever tasted by using a mortar and pestle.

The mortar and pestle is one of my favorite kitchen tools. It takes a little more effort, but it does tend to release flavors in extraordinary ways. Now for the recipe.

Fresh Guacamole | Prepping Ingredients 

First, we’ll chop one quarter of a white onion. Now, you’re going to chop them as finely as you like your onions chopped inside of your guacamole.

Next, we’ll chop one tomato of your choice. I am using Kumato tomatoes but roma tomatoes are also wonderful as well as beefsteak tomatoes. Whatever works for you.  

Next, we’re going to mince four cloves of garlic. 

Now, we chop the equivalent of 2 to 3 tablespoons of fresh cilantro.

Then, slice a lime into quarter wedges.

Now, we will chop a green jalapeño pepper. If you don’t like it too spicy, it is very important that you remove all the seeds and the white pith membranes. This is what I will do today, because I am more of a mild to medium gal when it comes to spice preferences.

And now, we’re ready to chop our green jalapeño pepper. This green jalapeño pepper is going to give you a little bit of a spiciness. So, if you do not like spicy at all, just leave this ingredient out. The guacamole is going to taste awesome, even without this. But if you like a little bit of spicy to it, this is what you want to add.

And now, for the star of our guacamole, we have 3 avocados. It’s very important to get them the right ripeness. For me, I like them soft to the touch. You can push them in, but they are still a little bit firm.  

And by the way, once it’s mashed in there… it’s mashed in. So, as long is it’s fresh it doesn’t have to be a perfect avocado.

All we’re going to do right now is halve the avocados and take the pits out. w we’re just going to
remove the pits.

Fresh Guacamole | Recipe & Technique

Next, we’ll use our mortar and pestle. This one is really nice because it has this removable wooden base It allows you to slide it around the table without scratching the surface below I think it’s also a beautiful presentation to use the mortar as your dip bowl. And then just remove the pestle when you’re ready to serve the guacamole.

First going to take two avocados into the mortar. Now we bring our pestle back and we’re going to smash the avocados that are inside the mortar.

The trick to this is the pestle is very loose in your hand. You’re not using a lot of energy. You’re using the force and the weight of this pestle going down to do the grinding, the smashing, the crushing. It actually uses very little energy when you do it right.

And you’re going to get the avocados as creamy as you like. I like to go really creamy for the first layer of avocado.

Next we’re going to add the onions, the garlic and the jalapeño pepper and mix them in with the avocado.

Now, if you want, you can come back in with a spoon and scrape the edges. I’ll go back in for another round using the pestle.

Now you’re going to add your last avocado. Scooping out the avocado allows you to get every last piece of it right into the bowl.

Now we’re going to smash this but we’re not going to do it quite as much. I like to have just a little bit of chunk for my final avocado. Just to give some texture.

Now, you will want to add the tomatoes and the cilantro. And you’re going to sort of gently
stir these in with a spoon.

Now we’re going to squeeze two of the lime quarters over the dish Get all that beautiful lime juice in there. You also could halve it. If you have a lemon juicer or a lime juice squeezer, you could cut it in half and do it that way, too.

Now we’re going to add a pinch of salt. And I’m going to be very generous. Now we stir again.

And for me this presentation is so gorgeous. Just leave it on the table, have a little plate of chips by the side and just use this mortar as your guacamole bowl.

Fresh Guacamole | How Does It Taste?

That is so wonderful. I’ve never had guacamole like this. So fresh. So awesome. The mortar and pestle is a game changer.

It’s like wave after wave after wave of flavor hits you. each individual ingredient keeps hitting you. This is the best guacamole I’ve ever had! This was beyond my expectations. And it’s really not too spicy. There’s just a beautiful kick, but it’s not too spicy. I do not love spicy. And this is perfect for me,.

If you have some leftovers and you need to store them, please do it in the refrigerator in a covered, airtight container and it’ll probably keep for somewhere between 2 to 5 days. Just keep an eye on it,
and you might want to add like a couple teaspoons of lemon juice to it, just to keep the freshness. The lime will probably do that for it, but you can feel free to add a little tiny bit of lemon juice to it as well, and stir it throughout.

Now you have to get yourself a mortar and pestle if you don’t have one already. If you do, whip it out and make this recipe. I hope you enjoy this recipe as much as I do!