I learned this method of making guacamole at a cooking class in Cabo San Lucas, Mexico, in a magical place called Flora Farms. It’s an incredibly flavorful, fluffy guacamole that’s absolutely delicious and perfect for Mexican night and beyond. Dare I say, it’s the best guacamole ever?
Plus, it’s super easy to make, requiring just 10 minutes, 1 bowl, and 6 ingredients. Let me show you how!
Origins of Guacamole
Guacamole is believed to have been invented by the Aztecs in Mexico prior to the 1500s (source). It spread in popularity throughout Mesoamerica thanks in part due to the health benefits of avocados (source).
Guacamole is now a popular dip in many regions of the world and has been adapted with the addition of a variety of ingredients.
What is a Molcajete?
One of the secrets to this guacamole is a molcajete.
A molcajete is a mortar and pestle made from volcanic rock that’s often used in Mexican cooking.
Using a molcajete to make guacamole (versus chopping) really extracts the most out of every ingredient and also keeps the texture smooth and creamy.
Since a molcajete might not be something you have room for in your kitchen, we adapted this guacamole to be made in a mortar and pestle!
How to Pick The Perfect Avocado
Have you ever wondered how to pick a perfect avocado? After years of trial and error, we’ve learned a thing or two!
Here are our top tips for perfect avocados:
- Buy avocados when they are nearly ripe: mostly firm to the touch with just a slight give when pressed gently.
- When ripened (soft to the touch — don’t squeeze hard!), transfer to the fridge.
- When in doubt, I tend to pick the little top stem piece off, and if it’s green, that’s a good sign of freshness and ripeness. If it’s brown, it probably isn’t the freshest.
- If you don’t need your avocados for a few days, either buy firmer avocados and let them continue ripening at room temperature, or transfer ripe avocados to the refrigerator where they’ll keep for 3-4 days.
How to Make Guacamole
This recipe starts by pulverizing garlic, rosemary, and serrano pepper into a near paste in a mortar and pestle (or molcajete).
Then it’s mixed with ripe avocado and dressed with a healthy pinch of salt.
Salt is your best friend here, so don’t be shy. It enhances the flavors and rounds out every bite.
Lastly, add the lime juice.
We recommend starting with a small amount of lime and working your way up. Adding too much lime juice can overwhelm the other flavors — a rookie mistake we made for years!
Mmmm. Swoon! We hope you LOVE this guacamole! It’s:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Serrano & Rosemary Guacamole
- 1 ½ Tbsp loosely chopped fresh rosemary (vibrant green // 1 sprig yields ~1 Tbsp)
- 1/2 small serrano pepper (stem, seeds, and white part, the pith, removed)
- 1 clove garlic, peeled
- 2 large ripe avocados
- 1 ½ tsp lime juice (plus more to taste)
- 1/4-1/2 tsp sea salt (plus more to taste)
- To a molcajete or mortar and pestle, add the rosemary, serrano pepper, and garlic clove. At first, mash and pound the ingredients softly to break them down before slowly grinding in a circular motion to completely pulverise the mixture.
- Note: If you don’t have a mortar and pestle or molcajete, simply mince the garlic, serrano pepper, and rosemary finely.
- Next, add the ripe avocados and mash until fluffy and light, being sure to fully combine them with the garlic, serrano, and rosemary.
- Lastly, add lime (start small and work your way up as to avoid overpowering the avocado flavor) and salt to taste. Taste and adjust flavor as needed, adding more lime juice for acidity or sea salt to taste.
- Serve immediately with chips or tortillas of choice. This would also make an excellent sandwich spread or sauce for tacos and more. Store well sealed in the refrigerator for up to 24 hours (best when fresh). Not freezer friendly.