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Fresh Guacamole Recipe

Inspired by Del Taco

Time15m

Serves4

Make Fresh Guacamole Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole

2 units ripe avocados

2 tbs Fresh lime juice

1 tsp kosher salt

1 pinch ground black pepper

2 tbs finely diced red onion

2 tbs finely chopped cilantro (leaves and tender stems)

1/2 units finely diced medium tomato (seeds removed optional)

1 tsp finely chopped jalapeño (seeds removed for less heat)

1/4 tsp ground cumin (optional)

2 units extra lime wedges (for serving)

To Serve (optional)

2 cups tortilla chips

1 cup sliced cucumber or carrot sticks

Method

Guacamole

1

Prepare avocados

Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium mixing bowl.

2

Mash base

Using a fork or potato masher, roughly mash the avocado. Leave some chunks if you want a chunkier texture; mash smoother for a creamier guacamole.

3

Add acid and seasoning

Immediately add the fresh lime juice and kosher salt to the mashed avocado. Mix to combine—the lime brightens flavor and slows browning.

4

Fold in aromatics

Add the finely diced red onion, chopped cilantro, diced tomato, and chopped jalapeño to the bowl. Gently fold them into the avocado so the ingredients are evenly distributed without over-mashing.

5

Finish and adjust

Taste and adjust seasoning: add more salt or an extra 1/2 tbs lime juice if it tastes flat. Stir in the optional ground cumin if using for a subtle earthy note. Add a pinch of black pepper if desired.

6

Rest briefly

Let the guacamole rest 5–10 minutes at room temperature to let flavors meld. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 24 hours.

To Serve (optional)

7

Transfer guacamole to a serving bowl. Serve with tortilla chips, cucumber slices, or carrot sticks and lime wedges on the side for squeezing over individual portions.