Chips Guacamole And Salsa Recipe

Prepare avocados

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

Mash and season

Using a fork or potato masher, mash the avocado to your preferred texture (chunky or smooth). Immediately stir in the 2 tablespoons of fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper to season and slow browning.

Add aromatics and mix

Fold in the finely minced red onion (1/4 cup), minced jalapeño (adjust heat to taste), diced roma tomato, 2 tablespoons chopped cilantro, and 1/4 teaspoon ground cumin if using. Taste and adjust salt, pepper or lime as needed.

Rest before serving

Cover tightly with plastic wrap pressed directly onto the guacamole surface (or place in an airtight container) and let sit 5–10 minutes at room temperature for flavors to meld. If making earlier, refrigerate up to 2 hours and bring back to room temperature before serving; squeeze extra lime over the top just before serving to freshen.

Combine vegetables

In a small bowl, combine the diced roma tomatoes (2), finely minced onion (1/4 cup), and minced jalapeño (1).

Season and rest

Add 3 tablespoons chopped cilantro, 1.5 tablespoons fresh lime juice, 3/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Stir thoroughly, taste, and adjust seasoning. Let the salsa rest at room temperature for 10–15 minutes so the flavors meld.

Optional chill

If not serving immediately, cover and refrigerate for up to 24 hours. Bring to room temperature for 10 minutes before serving for best flavor.

Arrange 8 cups of tortilla chips on a large platter or in bowls. Spoon the guacamole into a serving bowl and transfer the salsa into a separate bowl (or serve both in a divided platter). Garnish with extra cilantro leaves and serve with lime wedges.

Serve immediately so chips stay crisp. Offer extra salt, jalapeño slices, or hot sauce on the side for guests who want more heat.