Tableside Guacamole Recipe

Prepare sundried tomatoes and aromatics

Drain sundried tomatoes if they are packed in oil; reserve 1 teaspoon of oil. Finely chop the sundried tomatoes into small dice (about 1/8–1/4 inch). Finely dice the red onion and thinly slice the green onions. Chop the cilantro finely. Place the chopped sundried tomato, red onion, green onion, and cilantro together in a small bowl and set aside.

Halve and scoop avocados

Cut each Hass avocado lengthwise around the pit. Twist to separate halves and remove pits. Use a spoon to scoop the avocado flesh into a medium mixing bowl. Discard skins and pits.

Mash and season

Using a fork or a potato masher, roughly mash the avocado to your preferred texture (smooth with some chunks is traditional for tableside guacamole). Immediately add the 2 tablespoons lime juice and mix briefly to prevent browning and to flavor the avocado.

Combine ingredients

Add the chopped sundried tomatoes, reserved 1 teaspoon oil (optional), finely diced red onion, sliced green onion, and chopped cilantro to the mashed avocado. Fold gently to combine so the ingredients are evenly distributed without over-mashing.

Season to taste

Add 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or additional lime juice if desired. Mix gently.

Presentation

Transfer the guacamole to a shallow serving bowl. Smooth the top slightly and garnish with a few small cilantro leaves and a sprinkle of finely diced sundried tomato or a few thin slices of green onion if desired. Keep a lime wedge on the side for guests who want extra brightness.

Arrange house tortilla chips on a platter or in a bowl alongside the guacamole. Serve immediately so the guacamole retains its fresh color and texture. If you need to hold it for up to 30 minutes, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate briefly.