Guacamole Recipe

Name: El Potro Mexican Restaurants Guacamole Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 medium ripe Hass avocados; 2 tbs fresh lime juice; 1 tsp kosher salt; 0.25 cups yellow onion, finely diced; 1 medium roma (plum) tomato, seeded and small dice; 2 tbs fresh cilantro, chopped; 0.5 medium jalapeño, seeded and finely minced; 0.25 tsp ground cumin; 0.25 tsp freshly ground black pepper; 1 clove garlic clove, very finely minced (or grated); 1 tsp olive oil (optional, for richness); 1 tsp water (to adjust texture); 1 wedge extra lime wedge (for serving)

Inspired by El Potro Mexican Restaurant

Time15m

Serves4

Make 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

3 medium ripe Hass avocados

2 tbs Fresh lime juice

1 tsp kosher salt

1/4 cups yellow onion, finely diced

1 medium roma (plum) tomato, seeded and small dice

2 tbs Fresh cilantro, chopped

1/2 medium jalapeño, seeded and finely minced

1/4 tsp Ground cumin

1/4 tsp freshly ground black pepper

1 clove garlic clove, very finely minced (or grated)

1 tsp olive oil (optional, for richness)

1 tsp water (to adjust texture)

1 wedge extra lime wedge (for serving)

Method

Guacamole

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the yellow onion and set aside. Cut the roma tomato in half, scoop out seeds with a spoon, then dice the flesh into small pieces. Rinse, dry, and chop the cilantro leaves. Slice the jalapeño in half, scoop out seeds and membranes (if you want less heat) and mince very finely. Mince or grate the garlic clove.

Mash avocado

Use a fork or potato masher to roughly mash the avocado in the bowl. Leave some small chunks for texture—aim for a mostly smooth base with pea- to marble-sized pieces. If you prefer a creamier guacamole, mash more thoroughly.

Season and combine

Immediately add the fresh lime juice and kosher salt to the mashed avocado and mix to combine (the acid slows browning and seasons through). Add the finely diced onion, seeded diced tomato, chopped cilantro, minced jalapeño, minced garlic, ground cumin, and black pepper. Fold gently with a spatula until evenly distributed. If the mixture seems dry, stir in up to 1 teaspoon water to loosen; if you want a richer mouthfeel, add 1 teaspoon olive oil and fold in.

Taste and adjust

Taste the guacamole and adjust seasoning: add more salt, lime juice, or jalapeño to your preference. If tomatoes release excess liquid, drain a little before serving or fold gently so guacamole doesn't become watery.

Rest briefly (optional)

Let the guacamole sit at room temperature for 10–15 minutes to allow flavors to meld. If not serving immediately, press a piece of plastic wrap directly onto the surface to minimize air exposure and refrigerate up to 1 day.

Serve

Transfer to a serving bowl, drizzle a tiny extra drop of olive oil or a squeeze of lime if desired, garnish with a small sprinkle of chopped cilantro and the lime wedge. Serve with tortilla chips, vegetables, or as desired.