Guacamole Arlana's Recipe

Name: Ariana's Tex Mex Bar and Grills Guacamole Arlana's Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 count ripe Hass avocados; 3 tbsp fresh lime juice; 0.5 count medium red onion, finely diced; 1 count Roma (plum) tomato, seeded and small-diced; 1 count jalapeño, seeded and finely minced; 0.25 cups fresh cilantro, finely chopped; 1 clove garlic, minced (about 1 small clove); 0.25 tsp ground cumin; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tsp extra-virgin olive oil; 0.5 cups optional: finely diced mango or pineapple; 2 tbsp optional: chopped green onion (for garnish); 2 count optional: lime wedges (to serve)

Inspired by Ariana's Tex Mex Bar and Grill

Time20m

Serves6

Make Guacamole Arlana's Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole Arlana's

4 count ripe Hass avocados

3 tbsp Fresh lime juice

1/2 count medium red onion, finely diced

1 count Roma (plum) tomato, seeded and small-diced

1 count jalapeño, seeded and finely minced

1/4 cups fresh cilantro, finely chopped

1 clove garlic, minced (about 1 small clove)

1/4 tsp Ground cumin

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp extra-virgin olive oil

1/2 cups optional: finely diced mango or pineapple

2 tbsp optional: chopped green onion (for garnish)

2 count optional: lime wedges (to serve)

Method

Guacamole Arlana's

Prepare produce

Wash all produce. Halve the avocados, remove pits, and scoop the flesh into a medium mixing bowl. Finely dice the red onion and Roma tomato (remove seeds to reduce liquid), mince the jalapeño (discard seeds for milder heat), finely chop the cilantro, and mince the garlic. If using mango or pineapple, dice into small pieces.

Mash avocados

Using a fork or potato masher, gently mash the avocado to your preferred texture — leave it a bit chunky for traditional guacamole or mash smoother if you prefer. Aim for a mix of creamy base with some pea- to half-inch chunks remaining.

Add flavorings

Add the fresh lime juice, minced garlic, ground cumin, extra-virgin olive oil, kosher salt, and freshly ground black pepper to the mashed avocados. Stir to combine. The lime juice brightens flavor and helps slow browning.

Fold in vegetables and herbs

Gently fold in the finely diced red onion, seeded diced tomato, minced jalapeño, and chopped cilantro. If using mango or pineapple, fold in now for a sweet-heat contrast. Taste and adjust seasoning: add more salt, lime juice, or jalapeño as desired.

Chill briefly (optional)

If time allows, cover the guacamole with plastic wrap pressed directly onto the surface (to reduce air contact) and refrigerate for 15–30 minutes to let flavors meld. Bring back to near-room temperature before serving for best texture and aroma.

Garnish and serve

Transfer to a serving bowl. Sprinkle optional chopped green onion over the top and serve with lime wedges. Serve immediately with tortilla chips, vegetable sticks, or as a topping for tacos or grilled proteins.