Sides & Snacks guac

Published on January 9th, 2013 | by Rachel Budke



Holy guacamole!  This is the best recipe ever!  Before this recipe, I didn’t even like guacamole.  We make ours in a molcajete, which is a traditional Mexican mortar and pestle made from volcanic rock.  However, you can certainly make it using a regular bowl.

Makes 4 Servings
Recipe adapted from Rachael Ray


  • 2 ripe Hass avacados
  • Juice of 1/2 lemon
  • 1 clove of garlic, minced
  • 1 jalepeño, seeded and finely chopped
  • 1 small tomato, seeded and chopped
  • 1/2 small yellow onion, finely chopped
  • 1 teaspoon kosher salt


  1. Cut the avocados in half around the pit and separate the halves.
  2. Pop out the put and scoop the flesh of the avocado into a bowl (or molcajete)
  3. Squeeze the lemon juice over the avocados.
  4. Add the garlic, jalepeño, tomato, and salt to the bowl.
  5. Mash and mix the ingredients using a fork.
  6. Serve with tortilla chips.



About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

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