Guacamole Dip Recipe

Name: El Potro Mexican Restaurants Guacamole Dip Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count ripe avocados; 2 tbs fresh lime juice; 1 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.25 cups red onion, finely diced; 0.5 cups ripe tomato, seeded and finely diced; 1 count jalapeño, seeded and finely minced; 2 tbs fresh cilantro, chopped; 1 count garlic clove, minced; 1 tsp extra virgin olive oil; 0.25 tsp ground cumin; 2 tbs toasted pepitas or diced radish (for garnish)

Inspired by El Potro Mexican Restaurant

Time15m

Serves4

Fresh avocado with our recipe.

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Ingredients

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Guacamole base

3 count ripe avocados

2 tbs Fresh lime juice

1 tsp sea salt

1/4 tsp freshly ground black pepper

Aromatics & mix-ins

1/4 cups red onion, finely diced

1/2 cups ripe tomato, seeded and finely diced

1 count jalapeño, seeded and finely minced

2 tbs Fresh cilantro, chopped

1 count garlic clove, minced

Optional finishing

1 tsp extra virgin olive oil

1/4 tsp Ground cumin

2 tbs toasted pepitas or diced radish (for garnish)

Method

Guacamole base

Prepare avocados

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

Mash and season

Using a fork or potato masher, roughly mash the avocado to desired texture (smooth or chunky). Immediately add the fresh lime juice, salt, and black pepper and fold to combine. Lime juice prevents browning and seasons the avocado.

Aromatics & mix-ins

Prepare vegetables

Finely dice the red onion and seeded tomato. Mince the jalapeño (keep seeds if you want more heat). Mince the garlic and chop the cilantro.

Combine

Add the diced red onion, tomato, minced jalapeño, garlic, and cilantro to the mashed avocado. Gently fold everything together until evenly distributed. Taste and adjust seasoning — add more salt or lime juice if needed.

Optional finishing

Finish and garnish

If using, stir in the olive oil and ground cumin for a subtle layer of flavor. Transfer the guacamole to a serving bowl and garnish with toasted pepitas or diced radish for texture and color.

Serve immediately with tortilla chips or cover surface with plastic wrap (pressing wrap directly onto guacamole to minimize air) and refrigerate for up to 24 hours.