Updated: Jul 23

Combining the aromatics with salt before pounding them in a mortar and pestle breaks helps to break apart cell walls and fully releases the oils inside, resulting in a finished guac that's just better. Trust me.


  • 1 small red onion, roughly chopped

  • 1 serrano chili, roughly chopped

  • 1/2 cup picked cilantro leaves, finely chopped, divided

  • 2 teaspoons kosher salt

  • 3 ripe avocados

  • 2 tablespoons juice from 2 limes

  • 1 jalapeño seeded and roughly minced

  • 1 teaspoon ACV

  • 2 small tomatoes, no seeds minced

  • 1 huge garlic clove

  • 1 mortar and pestle


Place onion, jalapeño, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste, scraping down sides as necessary. Set aside and squeeze juice of 2-3 small limes, apple cider vinegar along with a tablespoon of the zest as well!

Split each avocado in half and spoon out flesh into a medium bowl (leave pits in bowl in prevent browning). Roughly mash with a stiff whisk. Fold avocado and chili concoction to combine. Season to taste with more salt pepper and lime juice. Serve immediately with warm tortilla chips. Sometimes I char some corn, let it cool down and add it to my guac, or seared chopped shrimp, or fresh fruit like pineapple and mango, the possibilities are endless.