We were given a molcajete, a traditional stone tool, the Mexican version of the mortar and pestle, at our bridal shower almost six years ago, and it’s been pretty heavily used ever since then. It had come with a little square paper tag that provided a quick and simple guacamole recipe. I stuck to that little paper tag recipe each time I took out the molcajete and followed along line by line for the longest time. Then somewhere, the tag got tattered, then lost. And I began creating the avocado dip from memory, adapting the ingredients and measurements a bit, but never varying too much from the original I had leaned on.
Here is my favorite go-to guacamole recipe that I swear by for Sunday football games, taco night and last minute get-togethers with friends.
- 4 ripe avocados
- 1 small red onion, diced (I usually use a little less than a whole small red onion)
- 1/2 serrano chile, minced
- 1/2 jalapeno chile, minced
- 2 tablespoons cilantro, chopped
- 8 cherry tomatoes, quartered
- 2 limes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- Handful of red pepper flakes
1. Place 1/2 of the diced red onion, the serrano chile, the jalapeno, the 1 teaspoon kosher salt, 1/2 teaspoon ground pepper, and 2 tablespoons cilantro into the molcajete and process into a paste.
2. Add two chopped avocados, the juice of one lime and the remainder of diced red onion to the mortar and pestle and process.
3. Add the remaining two chopped avocados and the juice of the remaining lime and process again.
4. Fold in the quartered cherry tomatoes and sprinkle with red pepper flakes to taste.
- Serves 6- 8.
- Enjoy immediately or cover with plastic wrap and place in fridge until ready to serve.