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Spicy Jalapeño Guacamole made in a Mortar and Pestle
Last updated: May 2026
Guacamole is widely recognized as one of the most iconic Mexican recipes and can be traced back hundreds of years. Beloved across the globe, it finds its home on many tables and takes many shapes and forms. With smashed avocados as the base and oftentimes mixed with tomatoes, lime, coriander and salt; it is the perfect accompaniment for tacos, quesadillas, and the humble corn chip.
My name is Breda Fenn. I’m a recipe developer and food creative from Sydney. I adore food from around the world and I’m passionate about bringing flavors from around the globe into my home for my family to enjoy.
Australians love tacos and often devote at least one day a week on the family dinner plan to this meal. We are learning a bit more about traditional Mexican food, but we are very used to making tacos here with a packet mix. Guacamole seems to be one thing that home cooks are finding more confidence in making from scratch when avocados are in season and plentiful.
In my family, we love a good hit of spice, so this recipe includes jalapeños.
You can make guacamole with a food processor or by chopping and mixing by hand, but I find that using a mortar and pestle allows me to develop the flavor slowly and create the texture I like with a greater degree of control.
Why in the KROK
Guacamole is one of the rare recipes where chunky is the goal, not smooth. The KROK's wide, 3-cup granite bowl lets you mash avocados against the textured side walls, giving you control over exactly how chunky or creamy each bite is. The heavy granite pestle can smash jalapeños while the unpolished interior grips slippery avocado halves instead of letting them skate around. Because the KROK looks good enough to double as a serving bowl, you can take it straight from pounding to the table. This means no extra dishes, and it keeps the guacamole cool longer than a glass bowl.
Put the chopped jalapeno and coriander in the mortar with a pinch of salt. Use the pestle to crush them into a rough paste.
Add the juice of half of the lime and mix with the pestle.
Add the avocados and gentle mash down to your desired consistency.
Mix until well combined. Taste and adjust the seasoning to your liking by adding more lime or more salt.
Recipe Video
Recipe Note
Guacamole is so versatile. Try adding your own twists to the recipe. You could add cumin or garlic; tomatoes or onions. Try adjusting the seasoning by playing with the amounts of lime, coriander, and jalapeno.
You can use guacamole however you like. Tacos are just one way. You could use it as a sandwich spread or as a dip with chips or crusty bread. A popular breakfast dish in cafes in Australia is smashed avocado which is basically a guacamole-type mix on top of toasted sourdough and sometimes served with toppings like poached eggs, fresh tomatoes, and feta cheese.
It is best eaten fresh, but you can store it in an airtight container in the fridge for 1-2 days.
Frequently Asked Questions
Can you make guacamole in a granite mortar instead of a molcajete?
Yes. While the Mexican molcajete is the traditional tool, a Thai granite mortar like the KROK handles guacamole beautifully. The granite is actually harder and more durable than volcanic rock, so you can smash onions and chiles aggressively without worrying about cracking molcajete legs or the bowl. The trade-off is texture: granite gives you a slightly smoother, more controlled mash than the aggressively rough molcajete surface, but most home cooks prefer that predictability.
How do you keep guacamole from turning brown?
The mortar itself helps. Because granite stays cool and you are not generating heat with blades or over-mixing, the avocado oxidizes more slowly than food-processor guacamole. For insurance, press plastic wrap directly onto the surface to eliminate air contact, or stir in an extra squeeze of lime juice — the acid slows browning. If you made it in the KROK, you can also cover the mortar with its own board or plate and refrigerate the whole thing; the stone retains coolness.
Is the KROK mortar good for party-sized guacamole batches?
Yes. The 3-cup capacity comfortably fits 4–5 ripe avocados plus all the additional ingredients without overflow. A standard molcajete or small marble mortar forces you to work in batches, which creates an inconsistent texture. The KROK lets you build the whole bowl in one go. Taste and adjust seasoning in the same vessel, and serve directly from it.
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