Smashed Guacamole Recipe

Prepare produce

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Finely mince the red onion and jalapeño, remove seeds from jalapeño if you want less heat. Dice the roma tomato and chop the cilantro. Squeeze 2 tablespoons fresh lime juice over the avocado immediately to slow browning.

Smash and season

Using a sturdy fork or potato masher, coarsely smash the avocado to a chunky texture — aim for some small chunks rather than a smooth puree. Add the minced red onion, diced tomato, jalapeño, and chopped cilantro. Stir to combine. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust salt or lime as desired.

Toast the pumpkin seeds: heat a small dry skillet over medium heat, add the pumpkin seeds and toast, stirring or shaking the pan, until they smell nutty and begin to brown at the edges, about 3–4 minutes. Remove from heat and let cool. Crumble the Cotija cheese if not pre-crumbled.

Just before serving, spoon the smashed guacamole into a shallow serving bowl. Sprinkle the toasted pumpkin seeds evenly over the surface, then scatter the crumbled Cotija cheese and a few extra cilantro leaves. Arrange lime wedges on the side.

Serve immediately with tortilla chips alongside. Offer the optional salsa in a small ramekin for an additional side. If preparing ahead, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 6 hours; add toppings just before serving.