Fresh Guacamole Recipe

Name: Mexican Margaritas Bar & Grills Fresh Guacamole Recipe
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 count ripe avocados; 2 tbsp fresh lime juice; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 0.5 count small red onion, finely diced; 1 count roma tomato, seeds removed and diced; 1 count jalapeño, seeded and finely minced (adjust to taste); 3 tbsp fresh cilantro, chopped; 0.25 tsp ground cumin (optional); 1 tsp olive oil (optional, for sheen); 1 cup tortilla chips; 2 count lime wedges

Inspired by Mexican Margaritas Bar & Grill

Time15m

Serves6

Make Fresh Guacamole Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Guacamole

3 count ripe avocados

2 tbsp Fresh lime juice

1 tsp fine sea salt

1 tsp freshly ground black pepper

1/2 count small red onion, finely diced

1 count roma tomato, seeds removed and diced

1 count jalapeño, seeded and finely minced (adjust to taste)

3 tbsp Fresh cilantro, chopped

1/4 tsp ground cumin (optional)

1 tsp olive oil (optional, for sheen)

To Serve (optional)

1 cup tortilla chips

2 count Lime wedges

Method

Guacamole

Prepare avocados

Slice each avocado in half lengthwise, remove the pit, and scoop the flesh into a medium mixing bowl.

Mash to texture

Use a fork or potato masher to mash the avocados to your desired texture — about chunky for 6–8 bite-sized pieces or smooth for a creamier spread. Leave some small chunks for texture.

Add citrus and seasonings

Immediately stir in the fresh lime juice, sea salt, and black pepper. The lime brightens flavor and slows browning.

Incorporate aromatics

Add the finely diced red onion, minced jalapeño (taste first if you prefer less heat), and chopped cilantro. Fold gently so the mixture stays slightly chunky.

Add tomato and optional seasonings

Gently fold in the diced, de-seeded tomato. If using, sprinkle the ground cumin and drizzle the olive oil, then fold once more to combine without overworking.

Adjust seasoning

Taste and add more salt, lime juice, or jalapeño as needed. If the guacamole tastes flat, a pinch more salt and a squeeze of lime will brighten it.

Rest briefly

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld before serving. If you need to hold it longer, press a piece of plastic wrap directly onto the surface to minimize air exposure and refrigerate.

To Serve

Spoon the guacamole into a serving bowl, drizzle the optional olive oil over the top for shine, and garnish with a few cilantro leaves. Serve with tortilla chips and lime wedges on the side.