Our Famous Fresh Guacamole & Salsa Fresca Recipe

Prep avocados

Slice the avocados in half lengthwise, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, roughly mash the avocados to your desired texture (slightly chunky is traditional). Immediately add the 2 tablespoons lime juice to prevent browning and to brighten flavor.

Add mix-ins

Fold in the diced roma tomato, diced red onion (¼ cup), 2 tablespoons chopped cilantro, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and 1/8 teaspoon cumin if using. Taste and adjust salt and lime as needed.

Optional heat

If spicy is requested (+$1), finely mince 1 small jalapeño or serrano (include seeds for more heat) and fold into the guacamole a little at a time, tasting until desired spiciness is reached.

Rest and serve

Let the guacamole sit 5 minutes at room temperature to allow flavors to meld. Transfer to a serving bowl and garnish with a small cilantro sprig. Serve immediately with freshly made or store-bought tortilla chips.

Combine diced tomatoes, ¼ cup finely diced onion, and 2 tablespoons chopped cilantro in a small bowl.

Add 1 tablespoon fresh lime juice, ½ teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir gently to combine.

If a spicy salsa is requested (+$1), finely mince a jalapeño or serrano (with or without seeds depending on desired heat) and stir in a small amount at a time until you reach the preferred heat level.

Taste and adjust seasoning — add a pinch more salt or a little more lime juice if needed. Cover and refrigerate for 10–15 minutes if you prefer a slightly melded flavor, then serve chilled or at room temperature with tortilla chips.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). If frying is not desired, preheat oven to 400°F (200°C) and brush tortillas with oil.

For frying: cut tortillas into 6 wedges, fry in batches until crisp and golden brown (about 45–60 seconds per side). Drain on paper towels and immediately sprinkle with fine sea salt.

For oven-baked: cut tortillas into wedges, toss with a light coating of oil, spread in a single layer on a baking sheet, and bake 8–12 minutes, flipping halfway, until crisp and lightly browned. Sprinkle with fine sea salt.

Let chips cool slightly and serve alongside guacamole and salsa fresca.