House Guac & Chips Recipe

Name: Lime and Salt Restaurant Bars House Guac & Chips Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 each ripe Hass avocados; 2 tbs fresh lime juice; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.25 cups small red onion, finely minced; 0.5 each jalapeño, seeded and finely minced; 2 tbs fresh cilantro, chopped; 0.5 cups tomato, seeded and small-diced; 0.25 tsp ground cumin (optional); 2 cups ripe tomatoes, seeded and small-diced; 0.5 cups white or red onion, finely minced; 3 tbs fresh cilantro, chopped; 1 each jalapeño, seeded and finely minced; 1.5 tbs fresh lime juice; 0.75 tsp kosher salt; 0.25 tsp black pepper; 10 oz tortilla chips (thick, restaurant-style); 2 each lime wedges; 1 tbs extra cilantro leaves (optional)

Inspired by Lime and Salt Restaurant Bar

Time20m

Serves4

Served with salsa Mexicana.

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Ingredients

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Guacamole

3 each ripe Hass avocados

2 tbs Fresh lime juice

1 tsp kosher salt

1 tsp freshly ground black pepper

1/4 cups small red onion, finely minced

1/2 each jalapeño, seeded and finely minced

2 tbs Fresh cilantro, chopped

1/2 cups tomato, seeded and small-diced

1/4 tsp ground cumin (optional)

Salsa Mexicana (Pico de Gallo)

2 cups ripe tomatoes, seeded and small-diced

1/2 cups white or red onion, finely minced

3 tbs Fresh cilantro, chopped

1 each jalapeño, seeded and finely minced

1 1/2 tbs Fresh lime juice

3/4 tsp kosher salt

1/4 tsp black pepper

Chips & Garnish

10 oz tortilla chips (thick, restaurant-style)

2 each Lime wedges

1 tbs extra cilantro leaves (optional)

Method

Guacamole

Prep avocados

Cut avocados in half lengthwise, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash the avocados to your desired texture (slightly chunky recommended). Immediately add the lime juice and kosher salt and stir to combine; lime prevents browning and seasons the fruit.

Fold in mix-ins

Gently fold in the minced red onion, jalapeño, chopped cilantro, and diced tomato. Taste and add ground cumin if using, and adjust salt and pepper to preference. If guacamole tastes flat, add up to 1/2 tablespoon more lime juice.

Transfer guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize air exposure if not serving immediately.

Salsa Mexicana (Pico de Gallo)

Combine ingredients

In a separate bowl combine the diced tomatoes, minced onion, chopped cilantro, and minced jalapeño.

Season and rest

Add the lime juice, kosher salt, and black pepper. Stir thoroughly and taste; adjust salt or lime as needed. Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld before serving.

Chips & Serving

Arrange the tortilla chips on a large serving platter or in a bowl. Spoon the guacamole into a shallow bowl and place alongside the chips. Place the salsa Mexicana in a small bowl beside the guacamole.

Garnish with extra cilantro leaves and serve with lime wedges for squeezing over the guacamole or salsa. Serve immediately.