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Best Guacamole in a Molcajete Bowl

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The best guacamole is made the traditional way with ripe avocados, salt, fresh garlic, and a squeeze of fresh lime juice in a Molcajete Bowl with a pestle molded from real volcanic rock. But for my family, basic homemade guacamole just doesn’t pass the “best test”.  

Along with the basic guacamole ingredients, jalapeno peppers, red onion, and a little bit of cumin spice are mashed and mixed in to create an authentic, delicious, and smooth but chunky guacamole dip. I must say, this molcajete guacamole recipe I’ve developed over the years is the real deal and better than great. 

This delicious dip should be called 5 Minute Guacamole Dip because it always disappears in minutes.  

Guacamole in a Molcajete bowl with red onions, cilantro, and a sprinkle of cumin.

Simple Ingredients You’ll Need for Authentic Guacamole

Avocados: When it comes to the perfect guacamole dip, dark-skinned, ripe, and creamy avocados are key. I like to buy large, firm, dark avocados that can be gently indented to about 1/4 of an inch when squeezed. For best results, buy avocados 1-2 days in advance of using them.

Spices: Salt is the main spice. I prefer course sea salt, but regular table salt will be fine. Cumin adds a savory, smoky, earthy flavor layer to the buttery avocados.

Garlic, Onions, and Jalapeno: Crushed, fresh garlic is basic in this recipe and an ingredient that you can’t skip. Garlic paste or garlic powder can be substituted but for the best results, you need fresh. Small cuts of red onion and jalapeno pepper are delicious in this recipe.

Fresh Cilantro: Cilantro is one of those love it or leave it herbs. I love a small bit of it in this fresh guacamole. 

Fresh Limes or Lemons: a squeeze of fresh lime or lemon juice adds a bright, fresh taste to guacamole dip. It also helps prevent the top of the guacamole from turning that ugly brown color.


Ingredients that Make It the Perfect Dip

  • 3 fresh, ripe avocados
  • 1 teaspoon coarse sea salt
  • 2 medium garlic cloves, minced
  • 1 small or 1/2 large fresh jalapeno
  • 1/3 cup finely chopped red onion 
  • coarse salt
  • cumin
  • fresh cilantro (optional)
  • 1/2 half small fresh lime or lemon juice
  • Molcajete Bowl (pestle and bowl) or medium-sized glass mixing bowl.
Guacamole ingredients of acocados, lime, red onion, garlic, sea salt, cumin, jalapenos, cilantro and a mojcajete bowl.

How to Make Guacamole in a Molcajete Bowl

  • Step 1: Cut and deseeded jalapeno, finely chop, and reserve 1/2 amount. Finely chop about 3 slices of a medium red onion (about 1/2 cup), reserve 1/2 amount. Mince garlic cloves and chop about 10 cilantro leaves, reserve half for later.
  • Step 2: Place 1 teaspoon of coarse sea salt in the bottom of the Molcajete Bowl (lava rock pestle and bowl). Add 1/2 chopped jalapenos, red onion, and cilantro. Add full amount of minced garlic.
Mojcejete bowl with salt, garlic, and jalapenos ground in.

  • Step 3: Grind the chopped jalapeno, onion, garlic, and cilantro, into the coarse salt with the pestle or the back of a large spoon until thoroughly ground into the bottom and sides of the stone bowl.
Cut avocados in a Molcajete bowl.
  • Step 4: Cut the avocados in half, scoop the avocado seed out, and score each half with a knife into grids. Using a spoon, scoop the avocado flesh into the molcajete bowl, and reserve about 1/2 of one avocado for chunks used at the end.
Mashed avocados in a Molcajete bowl with a pestle.

  • Step 5: Sprinkle 1/2 teaspoon of cumin on top of the avocados. Then squeeze half the lime on top. Carefully mash all ingredients together, then stir and scoop from the bottom incorporating all the ingredients. 
Guacamole  with cumin and red onions in a Molcajete Bowl.
  • Step 6: Add the reserved avocado chunks, chopped red onions, jalapenos, and chopped cilantro leaves. Gently stir to incorporate
  • Step 7: Add more salt and cumin to taste. Serve with a big bowl of tortilla chips.
  • ENJOY!😋
Guacamole in a Molcajete bowl with red onion, lime wedges, avocado pit, and sprinkle of cumin on a white table with chip bowl.

Recipe Notes and Tips

  • A Molcajete Bowl is a Mexican cooking vessel made from rough, heavy volcanic stone. This bowl is absolutely perfect for grinding spices, mesa corn, herbs, and small vegetables used in authentic Mexican dishes. I use mine mainly for grinding hard seed spices such as sea salt, coriander seeds, fennel, and whole peppercorns when I want to get the freshest taste from a spice. I would recommend purchasing one if you make guacamole as much as I do.
  • ​If you are using a medium size mixing bowl instead of a Molcajete bowl make sure it’s glass. A plastic or metal bowl will easily scratch when grinding the salt into the bowl.
  • You can make this dish a couple of hours ahead of serving time but make sure you put an avocado seed in the middle and cover tightly with plastic wrap. The seed and plastic wrap help preserve the beautiful green color of the avocados.
  • ​Store leftovers in the refrigerator in an airtight container.
Close up of guacamole on a white corn tortilla chip over a bowl of guacamole.

Must Have Kitchen Items

Genuine Mexican Molcajete Mortar and Pestle

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Guacamole with red onions, jalapenoes, cumin, lime in a Molcajete Bowl.

Best Molcajete Bowl Guacamole

Delicious guacamole made with ripe avocados, salt, fresh garlic, cumin, red onions, jalapenoes ,and a squeeze of fresh lime juice in a Molcajete Bowl.
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine American, Mexican
Servings 6
Calories 168 kcal

Equipment

  • Moljecete Mortar and Pestle

Ingredients
  

  • 3 avocados
  • 1 tsp salt
  • 2 cloves garlic minced
  • 1/2 small lime
  • 1 jalapeno pepper
  • 1/3 cup red onion finely chopped
  • 1 tsp cumin
  • fresh cilantro optional

Instructions
 

  • Step 1: Cut and deseeded jalapeno, finely chop, and reserve 1/2 amount. Finely chop about 3 slices of a medium red onion (about 1/2 cup), reserve 1/2 amount. Mince garlic cloves. Cut about 10 cilantro leaves, reserve half for later.
  • Step 2: Place 1 teaspoon of coarse sea salt in the bottom of the Molcajete Bowl (lava rock pestle and bowl). Add 1/2 chopped jalapenos, red onion, and cilantro. Add full amount of minced garlic.
    1 tsp salt, 2 cloves garlic, 1 jalapeno pepper, 1/3 cup red onion
  • Step 3: Grind the chopped jalapeno, onion, garlic, cilantro and coarse salt with the pestle or the back of a large spoon until thoroughly ground into the bottom and sides of the stone bowl.
  • Step 4: Cut the avocados in half, take out the seed, and score each half with a knife into grids. Using a spoon, scoop the avocado flesh into the molcajete bowl, reserve about 1/2 of one avocado for chunks.
    3 avocados
  • Step 5: Sprinkle 1/2 teaspoon of cumin on top of the avocados. Then squeeze half the lime on top. Carefully mash all ingredients together, then stir and scoop from bottom incorporating all the ingredients. 
    1 tsp cumin, 1/2 small lime
  • Step 6: Add the reserved avocado chunks, chopped red onions, jalapenos and chopped cilantro leaves if desired. Gently stir to incorporate.
    fresh cilantro
  • Step 7: Taste and adjust salt and cumin to taste. Serve with a big bowl of tortilla chips.

Nutrition

Serving: 1gCalories: 168kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 396mgPotassium: 516mgFiber: 7gSugar: 1gVitamin A: 176IUVitamin C: 14mgCalcium: 20mgIron: 1mg
Keyword avocados, guacamole dip, mexican dip
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