The Best Mortar and Pestle Guacamole Recipe

Mortar and pestle guacamole is made with fresh and simple ingredients that are combined using a mortar and pestle (molcajete). Each ingredient blends perfectly together to create the best creamy and delicious mortar-and-pestle guacamole recipe ever. Once you make guacamole this way, it will be the only way you will ever make it.

a close up picture of guacamole in a white bowl

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I used to think it was easier to buy pre-made guacamole until I realized just how simple it is to make. Once you start making your guac, you will never go back to the pre-packaged stuff. Homemade guacamole is fresh and delicious, and you can customize it to your taste preferences.

I’ve found that using a mortar and pestle or molcajete is very helpful when making guacamole. When the aromatics (onion, cilantro, and garlic) are crushed, the flavors are released and infused into the creamy avocado goodness. If you don’t have a mortar and pestle, don’t worry. You can also use a wooden spoon and a mixing bowl to achieve the same results.

If you love homemade dips like this fresh and delicious mortar-and-pestle guac, try our garden salsa or salsa verde, too.

Why you will love homemade Mortar and Pestle Guacamole

  • It’s a simple guacamole recipe, the mortar and pestle is the best way to make homemade guacamole for taste and simplicity.
  • All that’s needed are a few simple and fresh ingredients
  • It’s a delicious dip that’s also healthy!
guacamole  ingredients of jalapeno pepper, lime, avocados, cilantro, onion and garlic

Here is what you will need to make mortar and pestle guacamole

This is a brief summary of the ingredients needed to make homemade guacamole and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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  • Ripe Avocados
  • Garlic
  • Cilantro
  • Lime Juice
  • Jalapeno Peppers
  • Onions


How to make guacamole with a mortar and pestle

Prepare: Gather the ingredients; cut the avocados in half, chop the garlic, jalapeno pepper, and cilantro. Squeeze the lime juice.

a picture of chopped garlic in a mortar bowl

Step 1. Smash the Garlic. Place the garlic & onion into the mortar bowl and use the pestle to smash the chopped ingredients.

cilantro and garlic in mortar bowl

Step 2. Add the Cilantro and Lime Juice. Add the chopped cilantro and lime juice to the bowl.

garlic onions and cilantro samshed in bowl

Step 3. Mash the Garlic, Cilantro & Onions. Use the pestle to mash the garlic and onions until a chunky and coarse paste forms.

avocado in mortar bowl ready to be mashed

Step 4. Add the Avocado & Jalapenos. Scoop the avocado out of its skin and place it into the bowl along with the diced jalapeno peppers. Use the pestle to mash it into the garlic/cilantro paste in the bowl.

guacamole in mortar bowl

Step 5. Mash the guacamole to a texture that you like. Less mashing will make a chunky guac.

Ingredient notes and substitutions

Avocados – The best avocados to use for the perfect guacamole is a fully ripe avocado. Look for avocados that have some give to them when you squeeze them. If they are firm, it will be difficult to mash them. 

Read more about wonderful avocado flavors, uses and more!

Garlic – All of the ingredients are fresh in this recipe, and fresh chopped garlic adds incredible flavor when it’s smashed.

If you don’t have fresh garlic, you can use minced garlic in a jar, but keep in mind the flavor won’t be as fresh.

Onion – Any type of onion will work in this recipe. We usually use yellow onion or red onion to make homemade guacamole.

Onions can be left out of this recipe or substituted with 1/4 teaspoon of onion powder mixed in when you add the avocados.

Fresh Lime Juice – Adds a refreshing burst of flavor to the guacamole, it can be substituted with an equal amount of lemon juice.

Fresh Cilantro –  Adds more flavor, but if you don’t like cilantro, you can leave it out.

Jalapeno Pepper (optional) –  Jalapeno peppers can be substituted with a teaspoon or two (to taste) of diced poblano peppers or they can be left out completely for a mild guac.

guacamole in a bowl

Serving Suggestions

Serve homemade guacamole as a dip with corn tortilla chips or plantain chips in zucchini roll-ups, with tacos, nachos, chili, vegetarian tacos, or any way that you choose to enjoy guacamole!

How to Store Guacamole

Since avocados oxidize and turn brown after being exposed to the air, fresh guacamole is best when it’s enjoyed shortly after it has been made. There are several suggestions online for storing guac and avocados to keep them from turning brown, some work for a short time, and most don’t.

I recommend making a small batch of guacamole at a time use it up shortly after it’s been made. You can always make more as needed because it’s that easy to make.

If you do have leftovers, don’t toss it! Try stirring in a little bit of lemon juice which will help to keep your guacamole green, or you can smooth out the guac and add a little bit of warm water or olive oil to the surface of the guacamole before covering it with plastic.

overhead view of guacamole in a bowl with chips

Recipe Variations

  • Guacamole with tomatoes. Add a 1/4 cup of diced tomatoes to the bowl with the avocados.
  • Roasted jalapeno guacamole. Instead of a fresh jalapeno pepper, use a roasted one. Brush a jalapeno pepper with olive oil and roast it in a 400-degree oven for 10 to 15 minutes until it begins to soften and turn brown. Once it cools, chop it up and add it to the guacamole.
  • Cheese guacamole. Add 2 to 3 tablespoons of crumbled goat, feta or cotija cheese to the guacamole before serving.
  • Salsa guacamole. Add a few tablespoons of your favorite salsa to the gaucacamole.


  • Add a pinch of sea salt when serving it as a dip.
  • For the best-tasting guacamole, it’s recommended to serve it immediately after making it. I don’t recommended to make guacamole ahead of time.
I don’t have a mortar and pestle, can I still make homemade guacamole?

Yes, you can. Homemade guacamole is so easy to make! Use the back of a fork, potato masher, or food processor to mash the guacamole ingredients.

Can I freeze guacamole?

Place the guacamole in ian airtight container. Smooth the surface and add a thin layer of water, lime juice or olive oil on top to help to keep it from turning brown cover it with plastic wrap and cover the container. Place in the freezer for up to 3 months. When It’s time to enjoy, defrost it in the refrigerator, give it a good stir and enjoy!

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guacamole in a grey bowl with chips in the background

Quick & Easy Guacamole

Quick and easy guacamole with only six ingredients.
Prep Time: 10 minutes
Total Time: 10 minutes

Click on serving size to scale this recipe

Course: Appetizers & Snacks
Cuisine: Mexican
Keyword: mortar and pestle guacamole
Servings: 8 – 2 oz servings
Calories: 83kcal
Author: Anne
Scale this Recipe 8 – 2 oz servings


  • 2 ripe avocados
  • 2 cloves garlic
  • 1 1/2 tablespoons minced onions
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper diced – optional


  • Prepare the ingredients:  rough chop the onions, garlic, and cilantro. Squeeze the lime juice, cut the avocados open and remove the pits.
  • Place the garlic and onions into the mortar (bowl) and mash it using the pestle
    2 cloves garlic, 1 1/2 tablespoons minced onions
  • Add the cilantro and lime juice and continue to mash until a paste forms
    1 tablespoon fresh lime juice, 2 tablespoons chopped fresh cilantro
  • Scoop out the flesh of the avocado and place it along with the jalapeno (if you are using it) into the pestle and continue to mash it until the guacamole reaches a consistency that you like. 
    2 ripe avocados, 1 jalapeno pepper


Ingredient Notes:
If you don't have fresh garlic, you can use minced garlic in a jar, but keep in mind the flavor won't be as fresh.
Onions can be left out of this recipe or substituted with 1/4 teaspoon of onion powder mixed in when you add the avocados.
Jalapeno peppers can be substituted with a teaspoon of two (to taste) of dice poblano peppers or they can be left out completely.


Serving: 2ounces | Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 257mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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One Comment

  1. Jicama or bell peppers in place of chips with guacamole are a delicious and healthy treat.