If friends were having a get together this easy Mortar and Pestle Guacamole Recipe is always my 'Go-To' to bring with me! It's so easy to make and EVERYONE loves it! In fact, it was often a host would groan when I'd bring it because everyone would fill up on my homemade Guacamole and have very little room left for anything else, lol!

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Of course, Guacamole is really popular for Cinco de Mayo and I have to admit I go along with that tradition. Even though we're not Mexican - you have to get in on the fun. Plus, it's the perfect excuse to break out the avocados!

Another great appetizer on my blog, is Chargrilled Oysters (another family favorite) and these Fried Bowtie Pasta are a perfect chip for a dip.

What makes this recipe so yummy

• This particular recipe gives a really creamy, yet chunky because of the other fresh ingredients. It's full of flavor and you can make it as spicy as you wish by either keeping the chili seeds, or adding more/less chili peppers.
• It will become one of your favorite recipes, it's the best guacamole recipe ever.
• If you like Mexican food, you're in for a treat with this recipe.

Groceries you'll need: Ingredients

• Ripe Avocados
• Roma Tomatoes
• Fresh Cilantro Leaves (coriander)
• Jalapeno Pepper
• Green Onions
• Fresh Lime Juice
• Sea Salt and Black Pepper

See recipe card for quantities at the bottom of this post.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

• Step 1: Blanch the tomatoes to skin them, then deseed and chop.
• Step 2: Cut the avocados in half, remove the stone then the skin.
• Step 3: Add the chopped cilantro, chili peppers (jalapeño), green onions, lime juice and salt and pepper to the granite mortar and crush with the pestle.
• Step 4: Add one avocado and crush that with the other ingredients.

• Step 5: Add the remaining avocado and tomatoes and stir to preserve some texture to the dip.
• The best way to serve traditional Guacamole is with some tortilla chips (corn chips), any kind is ok, but I like the big restaurant style. You can also use the scoop type too which helps get a good amount on your chip. Offer some Pico De Gallo and some lime wedges too.

Recipe variations and substitute ideas

• Red onion - you could use red onion or even white onion instead of green onion. It will pack more punch though.
• Lemon Juice - use lemon juice in place of lime juice if you need to. You could even grate some lime peel for more zest.
• Bell Peppers - if you like your Guacamole with tomato to include bell pepper I can't see that would be bad.
• Sour Cream - Some people add sour cream to their recipe to add more richness. That would be more for the type that is mashed though. This recipe is not mashed, it remains chunky.
• Spicy Guacamole - add more chili peppers if you like it more spicy. You could also leave the seeds from the chilies in there to add more heat.
• Garlic - adds another flavor dimension.
• Cumin - can add more southern flavors.
• Salsa - you could add this instead of the tomatoes.
• Cheese - I've heard some people like to add this?

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Necessary gear: Equipment

Very little equipment is needed for this recipe which is one of the things that makes it so easy. All you'll need is a chopping board and knife and a stone mortar and pestle.

If you don't have a mortar and pestle you could use a potato masher in a large bowl.

How to store leftovers

Avocado turns brown very quickly. If you have some that you want to keep fresh, store in a container that has a piece of plastic wrap that is pressed down to the surface of the guacamole. The less air the better, it won't turn color then.

Store in the refrigerator for up to 3 days.

More salad recipes I think you'll love

You should also give this Elotes Pasta Salad recipe a try.

Mel's kitchen notes

This is a trick I learned years ago - the quickest way to skin a tomato is to blanch it. You slice a cross in the top of it then drop it into boiling water for 2 minutes. You'll notice the skin already starting to peel away from the tomato at that point. Remove from the water and just peel the skin away from the tomato. Allow to cool before adding to ingredients.

Also, to help preserve your Guacamole and to stop it browning too early, keep one or two of the stones from inside the avocado (see image below). It helps keep the dip longer!

Frequently asked questions: FAQs

If you’ve tried this Mortar and Pestle Guacamole Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers! Also, if you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

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