GUACAMOLE MORTAR AND PESTLE RECIPES

Steps:

• Halve and pit 2 ripe avocados and scoop the flesh into a mixing bowl.
• Mash the avocados with a fork until the mixture reaches a coarse, chunky consistency. Stir in the remaining ingredients: 1 onion, minced, 1 garlic clove, minced and mashed to a paste with ½ tsp. salt, an additional ½ tsp. salt, 4 tsp. lime juice, ½ tsp. ground cumin, 1 jalapeño, seeded and minced, and 3 tablespoons chopped fresh cilantro, if using. Taste and adjust seasoning. MAKE AHEAD: This guacamole recipe can be made two hours in advance. Press plastic wrap flush with the surface of the dip to prevent oxidation. Let it come to room temperature before serving.

Steps:

• Pound the chili, half of the cilantro, onion, and salt in a mortar and pestle. Alternatively, you can process them in a blender until you get a smooth paste — if opting for this, add half of the lime juice to the mix as well.
• Slice the avocados in half, remove the pit, and scoop out the flesh with a spoon into a bowl.
• Add the paste you've previously made to the bowl with avocados, then add the remaining cilantro and the lime juice and mash until you get a chunky mass.
• If needed, season with more salt and lime juice to taste.
• Serve right away, with tortilla chips.