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Serving the perfect (traditional) guacamole

The traditional Mexican mortar and pestle used for making guac is callde a molcajete, and it's hand-made in Mexico from black volcanic stone. If you don't have a molcajete, don't worry, a bowl and the back of a heavy spoon will do just fine.

For a simple, mouth-watering guac, a mixture of chillies, onion and salt are placed in the molcajete and ground to a paste before avocados are blended in. Our preference is for smashed rather than smooth guac, but again, it's entirely up to you. Add coriander and tomatoes if you desire. For an authentic Mexican experience, your guacamole should be served right from the molcajete. Now all that's left to do is to take some crispy corn chips, pile the guac on and enjoy it! Your tastebuds will never be the same again.

Mexican Spiced Avocado Guacamole:


Got a jar of salsa in the cupboard? Try this simple variation to the traditional recipe.


- 2 ripe avocados, halved, seeded and peeled

- 2 tbsp finely chopped jalapeno chillies

- 1/2 cup coarsely chopped fresh coriander

- 300g jar mild tomato salsa dip


Place the avocado in a large bowl. Use a fork to mash until smooth

Add the chilli and coriander and stir to combine. Taste and season with salt and pepper

Add the salsa dip and gently stir to marble through the guacamole.

Spoon into a serving bowl and serve immediately with soft tortillas

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