Guacamole Dip Recipe

Name: Mitla Cafes Guacamole Dip Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 each ripe avocados; 2 tbsp fresh lime juice; 1 tsp sea salt; 1 tsp ground black pepper; 0.5 each small red onion, finely diced; 1 each jalapeño, seeded and finely minced; 1 each roma tomato, seeds removed and diced; 2 tbsp fresh cilantro, chopped; 0.25 tsp ground cumin (optional); 1 each garlic clove, minced; 1 tsp extra-virgin olive oil (optional, for sheen); 3 cups tortilla chips; 2 each lime wedges

Inspired by Mitla Cafe

Time20m

Serves6

Make Guacamole Dip 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

3 each ripe avocados

2 tbsp Fresh lime juice

1 tsp sea salt

1 tsp ground black pepper

1/2 each small red onion, finely diced

1 each jalapeño, seeded and finely minced

1 each roma tomato, seeds removed and diced

2 tbsp Fresh cilantro, chopped

1/4 tsp ground cumin (optional)

1 each garlic clove, minced

1 tsp extra-virgin olive oil (optional, for sheen)

To Serve (optional)

3 cups tortilla chips

2 each Lime wedges

Method

Guacamole

Prepare produce

Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Finely dice the red onion and roma tomato, mince the garlic clove, and finely mince the jalapeño (remove seeds for less heat). Chop the cilantro and set all prepared produce next to the bowl.

Season and mash

Add the fresh lime juice, sea salt, ground black pepper, and ground cumin (if using) to the bowl with the avocado. Using a fork or a potato masher, gently mash the avocado to your desired texture — leave some small chunks for a chunky guacamole or mash more for a creamier consistency.

Fold in mix-ins

Add the finely diced red onion, minced garlic, minced jalapeño, diced tomato (drained of excess juice), and chopped cilantro to the mashed avocado. Gently fold everything together with a spatula or spoon until evenly combined. Taste and adjust seasoning: add more salt, lime juice, or pepper as needed.

Finish and rest

If desired, drizzle the extra-virgin olive oil over the guacamole and give it a final gentle stir for a glossy finish. Let the guacamole rest at room temperature for 10–15 minutes to allow flavors to meld, or cover tightly with plastic wrap (pressing the wrap directly onto the surface to minimize browning) and refrigerate for up to 2 hours before serving.

To Serve

Transfer guacamole to a serving bowl, garnish with a sprinkle of chopped cilantro and a few small diced tomato pieces if desired. Serve with tortilla chips and lime wedges alongside.