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Chunky, flavorful, and far from boring, this guacamole will knock your socks off! Making it the “old fashioned way” with a mortar and pestle takes guacamole to the next level.

Alright, friends, gather ’round! Today, we’re ditching the fancy gadgets and getting back to basics. We’re making guacamole the right way, with a mortar and pestle. Yeah, I said it. Forget those mushy, pre-made tubs. This is where the magic happens.

Now, I know what some of you are thinking: “A mortar and pestle? Isn’t that, like, ancient?” Well, yeah, kind of. But there’s a reason it’s stuck around. It’s about texture, baby. It’s about coaxing out the oils and flavors in a way that a food processor just can’t replicate. Trust me on this!

Why you’ll love this Classic Guacamole Recipe:

• Texture: You get a beautifully chunky guacamole with varying textures, which is way more interesting than a smooth puree.
• Flavor: The grinding action of the mortar and pestle releases the oils and flavors of the ingredients, creating a more vibrant and aromatic guac.
• Control: With this method, you have complete control over the consistency and texture.
• It’s Therapeutic: Seriously, there’s something satisfying about grinding and mixing ingredients by hand!

Look, I’m not saying you have to ditch your food processor forever. But every now and then, take the time to make guacamole the old-fashioned way. You’ll taste the difference, and you might just discover a new appreciation for this classic dish. Plus, it’s a great workout for your arms!

Guacamole vs Avocado

• Avocado: a fruit with a large pit in the middle.
• Guacamole: a delicious mixture of mashed avocados with added ingredients like garlic, onion, lime juice, cilantro, etc.

Ingredients in Guacamole

• Avocados: The star of the show. You want them just yielding to gentle pressure. Not rock hard, not mush.
• Lime and/or lemon juice: Freshly squeezed.
• Cilantro: A good handful, chopped.
• Red onion: A small amount, finely diced.
• Salt: Coarse sea salt, preferably.
• Garlic powder or fresh garlic (optional)
• Jalapeño (optional): If you like a kick, a little goes a long way. Seed it for less heat.
• Tomato (optional): Some people love tomato in their guac, some don’t. I fall into the latter category 😉

Best onion for Guacamole:

Red or white onion is best! If you’re in a pinch, yellow onion will be fine.

Helpful tools for making Best Homemade Guacamole:

• Mortar and pestle: for this guac recipe, a mortar and pestle is highly recommended. Can you make it without? Yes. Is it better with? Absolutely! I received my mortar and pestle as a wedding present years ago, but THIS ONE is very similar to mine!
• Hand juicer: so convenient for juicing your citrus!
• Good knife &/OR Ninja chopper: you’ll want a good knife for cutting your avocados, and a good knife or Ninja chopper for dicing the onion and cilantro.

How to make Simple Guacamole

1. Prep your ingredients: Dice the onion, chop the cilantro, and halve and pit your avocados. Slice the lime in half. If using fresh garlic, mince. If using tomato, dice it. If using the jalapeno, halve, deseed, and then chop.
2. Put the cilantro, salt, and garlic and jalapeno (if using) into the mortar (bowl). Using the pestle, crush and grind the ingredients together. This will help to release all the flavorful oils from these ingredients! You don’t want to pulverize it, just release the flavors.

3. Add in the onion and grind slightly. Then, add in the the avocado and lime juice. Crush the avocado into a coarse paste. Don’t go completely smooth; you want some chunks!
4. If you’re using tomato, gently fold it into the guac here.
5. Taste and adjust! When it is to your liking, serve immediately. Guac is best served fresh!

What to Eat Guacamole With:

Guacamole is best fresh. Serve it with your favorite tortilla chips, on tacos, or just eat it straight with a spoon (no judgment here). It’s also great on toast!

Simple Guacamole storage

Put guacamole into an airtight storage container. Before putting on the lid, press plastic wrap directly onto the surface of the guac. Air is its enemy! Once the plastic wrap is on the surface of the guacamole, you can put the lid on.

How long does guac last in the fridge?

Fresh guacamole can only be stored for 1-2 days if stored properly and promptly. Freezing is not recommended!

Best Homemade Guacamole FAQs

Is guac good for you?

I suppose you can say in moderation. I am not a health expert or dietician; I know that avocados have some great benefits (listed below), but guacamole can also be high in calories when consumed in large amounts. Moderation in all things. 😉

Benefits of Guacamole

Avocados have great benefits! They are rich in fiber, magnesium, potassium, and vitamins! They are also a good source of healthy fats (monounsaturated). So, because guacamole is loaded with avocados, you get all those benefits! Guac can also be a good source of vitamin C when made with fresh lime juice.

How to keep guac from turning brown?

Lime (or lemon) juice! The juice can help slow the oxidation process. Storing in an airtight container can help, too!

Grab your mortar and pestle, get your ingredients ready, and let’s get grinding. You won’t regret it. Now go make some great guacamole.

More Favorites from Sweetly Petite:

MORTAR AND PESTLE GUACAMOLE

• 4 Avocados
• Juice of 1 lime and/or lemon
• 1/2 bunch of cilantro
• 1/2 red onion
• Salt
• Garlic powder (optional)
• Jalepeno (optional)
• Tomato (optional)

1. Prep your ingredients: Dice the onion, chop the cilantro, and halve and pit your avocados. Slice the lime in half. If using fresh garlic, mince. If using tomato, dice it. If using the jalapeno, halve, deseed, and then chop.
2. Put the cilantro, salt, and garlic and jalapeno (if using) into the mortar (bowl). Using the pestle, crush and grind the ingredients together. You don’t want to pulverize it, just release the flavors.
3. Add in the onion and grind slightly. Then, add in the the avocado and lime juice. Crush the avocado into a coarse paste. Don’t go completely smooth; you want some chunks!
4. If you’re using tomato, gently fold it into the guac here.
5. Taste and adjust! When it is to your liking, serve immediately. Guac is best served fresh!