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Chunky guacamole in a stone molcajete topped with tortilla chips and halved cherry tomatoes

Traditional Guacamole

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Calories: 116
Ingredients Method

Ingredients
  

  • 3 each avocado ripe
  • 0.5 each onion white, finely diced
  • 1 each jalapeno finely minced, seeded for less heat
  • 0.33 cup cilantro chopped
  • 2 tbsp lime juice
  • 1 tsp salt
  • 1 each roma tomato seeded and diced

Method
 

  1. Put the diced onion, minced jalapeno, half the cilantro and the salt into a molcajete or a sturdy bowl. Grind or mash them together into a rough paste.
  2. Halve and pit the avocados, then scoop the flesh into the bowl.
  3. Fold the avocado through the paste with a fork or the back of a spoon, pressing only enough to break it into large lumps. Stop while it is still visibly chunky.
  4. Add the lime juice and fold once or twice more.
  5. Fold in the diced tomato and the remaining cilantro last, with the lightest hand, so the tomato stays intact and does not water the mixture down.
  6. Taste and adjust the salt and lime. Serve within an hour for the best colour.