Our Famous Fresh Guacamole Recipe
served with freshly made tortilla chips. Mild for two or four.
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Ingredients
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Fresh Guacamole
Tortilla Chips (Freshly Made)
Method
Fresh Guacamole
- 1
Prep produce
Halve the avocados, remove pits and scoop flesh into a medium mixing bowl. Juice limes to yield about 3 tablespoons. Finely dice the white onion and Roma tomato (remove seeds to reduce excess liquid). Finely chop the cilantro and finely mince the jalapeño; remove seeds for a mild heat level.
- 2
Mash and combine
Using a fork or potato masher, gently mash the avocado to your desired texture — about 6 to 8 medium strokes for chunky guacamole or longer for smooth. Immediately stir in the fresh lime juice and kosher salt to both season and slow browning.
- 3
Fold in aromatics
Add the diced onion, chopped cilantro, diced tomato, and minced jalapeño to the mashed avocado. Gently fold everything together until evenly combined, taking care not to overwork the avocado. Taste and adjust seasoning with up to an additional 1/2 teaspoon salt if needed, add the ground cumin and black pepper if using.
- 4
Rest and serve
Transfer guacamole to a serving bowl. For best color, press plastic wrap directly onto the surface to minimize air contact and refrigerate up to 30 minutes if preparing ahead. Serve at room temperature or slightly chilled with freshly made tortilla chips.
Tortilla Chips (Freshly Made)
- 5
Fry method (crispest)
Heat vegetable oil in a heavy-bottomed skillet or medium pot to 350°F (175°C). While oil heats, stack tortillas and cut into 6 wedges with a sharp knife or pizza cutter. Fry the tortilla wedges in batches for 45–60 seconds per side, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray and immediately sprinkle with coarse sea salt. Let cool slightly before serving.
- 6
Bake method (lighter)
Preheat oven to 375°F (190°C). Brush or lightly spray both sides of tortilla wedges with oil and arrange in a single layer on a baking sheet. Bake 8–12 minutes, flipping once halfway through, until edges are crisp and lightly golden. Remove from oven and sprinkle with coarse sea salt.
- 7
Serve
Arrange chips on a plate or basket next to the guacamole. If making chips ahead, store in an airtight container to maintain crispness for up to 24 hours.