Guac + Salsa Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop the flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, roughly mash the avocado to your desired texture (smooth or slightly chunky). Immediately add the 2 tbsp fresh lime juice and 1 tsp kosher salt; stir to combine to prevent browning and season evenly.

Add aromatics

Fold in the 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and the minced jalapeño. If using, gently fold in the 1/2 cup seeded, diced tomato. Taste and adjust seasoning—add up to 1/4 tsp more salt or a dash of lime juice if needed.

Finish and hold

Transfer guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface if not serving immediately to minimize browning. Garnish with lime wedges at service.

Prepare vegetables

Core and finely dice the tomatoes, then place them in a bowl. Add 1/2 cup finely diced red onion and 1/4 cup chopped cilantro. Mince the jalapeño or serrano and stir into the tomatoes.

Season salsa

Add 1.5 tbsp fresh lime juice, 1 tsp kosher salt, and 1/4 tsp ground black pepper. If tomatoes taste tart, add the optional 1/4 tsp sugar. Stir gently to combine and let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld.

Adjust and chill

Taste and adjust salt or lime as needed. If making ahead, refrigerate for up to 2 days in an airtight container; bring to room temperature 10 minutes before serving.

Pour the 10 oz bag of gluten-free blue corn tortilla chips into a large serving bowl or arrange on a platter.

Place the guacamole and salsa in separate bowls and set them on the platter with the chips. Garnish with cilantro sprigs and serve immediately with lime wedges on the side.

Storage: Store leftover guacamole in an airtight container with plastic pressed onto the surface or a thin film of lime juice to reduce browning; use within 1–2 days. Store salsa refrigerated up to 2 days.