Fresh Handmade Guacamole Recipe

Name: Las Palmas Mexican Bar & Grills Fresh Handmade Guacamole Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 pieces ripe Hass avocados; 1 pieces medium ripe tomato (seeds removed, diced); 1 pieces fresh jalapeño (seeded and finely minced); 0.25 cups small red onion (finely minced); 2 tablespoons fresh cilantro (finely chopped); 2 tablespoons fresh lime juice (about 1 large lime); 1 teaspoons fine sea salt; 0.25 teaspoons freshly ground black pepper; 1 teaspoons extra-virgin olive oil (optional finish); 2 cups tortilla chips; 2 pieces lime wedges

Inspired by Las Palmas Mexican Bar & Grill

Time20m

Serves4

Tomato, jalapeños, sea salt, and fresh squeezed lime juice

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Ingredients

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Main

3 pieces ripe Hass avocados

1 pieces medium ripe tomato (seeds removed, diced)

1 pieces fresh jalapeño (seeded and finely minced)

1/4 cups small red onion (finely minced)

2 tablespoons fresh cilantro (finely chopped)

2 tablespoons fresh lime juice (about 1 large lime)

1 teaspoons fine sea salt

1/4 teaspoons freshly ground black pepper

1 teaspoons extra-virgin olive oil (optional finish)

To Serve (optional)

2 cups tortilla chips

2 pieces Lime wedges

Method

Prep

Prepare produce

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Dice the tomato and gently scoop out and discard the seeds (or reserve if you prefer more moisture). Finely mince the jalapeño—remove seeds for milder heat, or leave some for more spice. Finely mince the red onion and chop the cilantro. Juice the lime until you have about 2 tablespoons of juice.

Mixing & Seasoning

Combine and mash

Use a fork or potato masher to mash the avocado in the bowl to your desired texture—leave some chunks for a rustic guacamole or mash smooth for a creamier result. Immediately stir in the lime juice to add flavor and slow browning.

Add aromatics

Fold in the diced tomato, minced jalapeño, minced red onion, and chopped cilantro. Mix gently to distribute evenly without turning the mixture watery.

Season

Add the sea salt and freshly ground black pepper, then taste. Adjust salt in 1/4 teaspoon increments until balanced. If the guacamole tastes flat, add up to an additional 1 tablespoon of lime juice. If you like a silkier finish, stir in the optional teaspoon of extra-virgin olive oil.

Finish & Serve

Transfer the guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface if not serving immediately to minimize browning. Serve with tortilla chips and lime wedges on the side. Guacamole is best within 1–2 hours of making, though it will keep up to 24 hours refrigerated with surface protection.