Guacamole Azteca Recipe

Main

1. 1

   Prepare produce

   Wash the tomatoes, cilantro, and jalapeño. Peel the onion and rinse it. Pat the avocados dry and set a clean cutting board and sharp knife nearby.

2. 2

   Dice tomatoes

   Core the tomatoes, remove seeds if you prefer less moisture, and dice into approximately 1/4-inch pieces. Transfer diced tomatoes to a medium bowl.

3. 3

   Finely dice onion

   Cut the onion in half and finely dice to roughly the same 1/4-inch size as the tomato. Rinse the diced onion briefly under cold water if you want to mellow the bite, then drain well. Add onion to the bowl with tomatoes.

4. 4

   Remove jalapeño seeds (optional) and mince

   Slice the jalapeño in half lengthwise. For milder heat, scrape out the seeds and white membranes using a spoon. Finely mince the jalapeño (about 1 to 1 1/2 teaspoons). Add the minced jalapeño to the tomato-onion mix.

5. 5

   Chop cilantro

   Gather cilantro, trim and discard thick stems, then roughly chop leaves and tender stems until you have 1/2 cup packed. Add cilantro to the bowl with the other vegetables.

6. 6

   Prepare avocados

   Cut each avocado in half lengthwise, remove the pit, and use a spoon to scoop the flesh onto the cutting board. Dice the avocado into 1/2-inch pieces (slightly larger than the tomato dice) so the guacamole has a chunky, Azteca-style texture. Gently transfer the diced avocado to the bowl with the other ingredients.

7. 7

   Marinate and season

   Pour 3 tablespoons fresh lime juice over the avocado and vegetables immediately to prevent browning. Add 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon extra-virgin olive oil (if using), and 1/8 teaspoon ground cumin (if using). Gently fold everything together with a spatula or large spoon — mix until evenly combined but avoid over-mushing the avocado. Taste and adjust seasoning: add more salt or lime juice as needed.

8. 8

   Rest briefly

   Let the guacamole rest 5–10 minutes at room temperature to allow the flavors to marry. If not serving right away, press plastic wrap directly onto the surface to minimize browning and refrigerate for up to 24 hours.

9. 9

   Serve

   Spoon Guacamole Azteca into a serving bowl and garnish with a few whole cilantro leaves and a light sprinkle of diced jalapeño if desired. Serve with tortilla chips, fresh vegetable sticks, or alongside tacos.