Border Guacamole Recipe

Prepare aromatics

Finely dice the red onion and place it in a small bowl. Mince the jalapeño (remove seeds for milder heat) and add to the onion. Chop the cilantro and, if using tomato, seed and finely dice it. Set all aside.

Halve and pit avocados

Cut each avocado lengthwise, twist halves to separate, remove the pit with care and scoop the flesh into a medium mixing bowl.

Hand-smash and season

Using a fork or a potato masher, hand-smash the avocado to a chunky texture — leave some small chunks for body. Immediately stir in the lime juice to preserve color and add brightness.

Combine ingredients

Add the diced red onion, minced jalapeño, chopped cilantro and optional diced tomato to the smashed avocado. Gently fold together until evenly distributed.

Adjust seasoning

Season with kosher salt and freshly ground black pepper, tasting and adjusting as needed. If desired, drizzle the teaspoon of olive oil and fold once for a silkier finish.

Rest briefly and serve

Let the guacamole sit 5 minutes at room temperature to allow flavors to marry, then transfer to a serving bowl. Garnish with a few extra cilantro leaves and a lime wedge. Serve with tortilla chips.

Arrange tortilla chips on a platter and place the guacamole bowl alongside. Provide lime wedges for guests to squeeze over individual portions.