Guacamole Recipe

Name: Leon Restaurant & Bars Guacamole Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 each ripe avocados; 2 tbsp fresh lime juice; 1 tsp kosher salt; 1 tsp ground black pepper; 0.5 cups small red onion, finely diced; 1 each roma tomato, seeded and diced; 1 each jalapeño, seeded and finely minced; 3 tbsp fresh cilantro, chopped; 0.25 tsp ground cumin (optional); 0.125 tsp crushed red pepper flakes (optional); 1 each extra lime wedges (for serving)

Inspired by Leon Restaurant & Bar

Time20m

Serves4

Make Guacamole Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole Base

3 each ripe avocados

2 tbsp Fresh lime juice

1 tsp kosher salt

1 tsp ground black pepper

Mix-ins

1/2 cups small red onion, finely diced

1 each roma tomato, seeded and diced

1 each jalapeño, seeded and finely minced

3 tbsp Fresh cilantro, chopped

Optional & Finishing

1/4 tsp ground cumin (optional)

1/8 tsp crushed red pepper flakes (optional)

1 each extra lime wedges (for serving)

Method

Prepare Ingredients

Halve and pit avocados

Cut each avocado lengthwise around the pit. Twist halves to separate. Gently tap the pit with a knife and twist to remove, or scoop out with a spoon. Use a spoon to scoop the flesh into a medium mixing bowl.

Dice aromatics and tomato

Finely dice 1/2 cup red onion, seed and dice 1 Roma tomato (remove seeds to avoid extra moisture), and finely mince 1 jalapeño (remove seeds for less heat). Chop about 3 tablespoons cilantro. Place these in a small prep bowl until ready.

Mix Guacamole

Mash avocados

Using a fork or potato masher, mash the avocado to your desired texture: mostly smooth with a few lumps or chunkier, about 30–45 seconds. Leave some texture for better mouthfeel.

Add lime, salt, pepper

Immediately stir in 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper. The acid and salt will season the avocado and help slow browning.

Fold in mix-ins

Gently fold in the diced red onion, seeded diced tomato, minced jalapeño, and chopped cilantro until evenly distributed. Taste and adjust seasoning.

Optional spices

If using, sprinkle in 1/4 teaspoon ground cumin and a pinch (1/8 teaspoon) crushed red pepper flakes. Mix gently and re-taste.

Finish & Serve

Transfer guacamole to a serving bowl. Press plastic wrap directly onto the surface of the guacamole to minimize air contact and prevent browning if you are not serving immediately. Serve with lime wedges and tortilla chips or as a topping or side. Keeps best within 1 day refrigerated.