Guacamole (informally shortened to guac)
in the United States since the 1980s is an avocado-based dip, spread developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient.
Guacamole is traditionally made by mashing peeled, ripe avocados and sea salt with a molcajete & tejolote (mortar and pestle).

















Notes!!
Jalapeños can vary significantly in their level of heat. We recommend adding just a portion of the jalapeño at a time to get the desired spiciness. If you don't like the heat, also remove the seeds where the spiciness is concentrated.