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Guacamole & Salsa Recipe

Name: Peoples Organic Coffee & Wine Cafes GUACAMOLE & SALSA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups ripe avocados; 3 tbs lime juice (fresh); 1 tbs red onion, finely minced; 1 tsp jalapeño, seeds removed and finely minced; 3 tbs fresh cilantro, chopped; 1 tsp kosher salt; 1 tsp black pepper; 0.5 cups tomato, seeded and small-diced (optional for texture); 1 tsp olive oil (optional, for sheen); 2 cups ripe tomatoes, seeded and small-diced; 0.5 cups white or red onion, finely diced; 1 tsp jalapeño or serrano, seeded and minced; 3 tbs fresh cilantro, chopped; 2 tbs lime juice (fresh); 1 tsp kosher salt; 0.5 tsp black pepper; 0.25 tsp optional: pinch of sugar (if tomatoes are tart); 12 cups tortilla chips (restaurant-style or kettle-cooked); 6 pieces lime wedges (for garnish); 6 pieces fresh cilantro sprigs (garnish)

Inspired by Peoples Organic Coffee & Wine Cafe

Time30m

Serves6

tortilla chips, guacamole, & pico de gallo

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Ingredients

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Guacamole

3 cups ripe avocados

3 tbs lime juice (fresh)

1 tbs red onion, finely minced

1 tsp jalapeño, seeds removed and finely minced

3 tbs Fresh cilantro, chopped

1 tsp kosher salt

1 tsp black pepper

1/2 cups tomato, seeded and small-diced (optional for texture)

1 tsp olive oil (optional, for sheen)

Pico de Gallo (Salsa Fresca)

2 cups ripe tomatoes, seeded and small-diced

1/2 cups white or red onion, finely diced

1 tsp jalapeño or serrano, seeded and minced

3 tbs Fresh cilantro, chopped

2 tbs lime juice (fresh)

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp optional: pinch of sugar (if tomatoes are tart)

Platter & Chips

12 cups tortilla chips (restaurant-style or kettle-cooked)

6 pieces lime wedges (for garnish)

6 pieces fresh cilantro sprigs (garnish)

Method

Guacamole

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Measure volume — you should have roughly 3 cups mashed avocado.

Mash and season

Use a fork or potato masher to mash the avocados to a chunky-smooth consistency (small lumps remain). Immediately add fresh lime juice and stir to combine (this slows browning).

Fold in aromatics

Add minced red onion, minced jalapeño, chopped cilantro, kosher salt, and black pepper. Fold gently until evenly distributed. If using diced tomato, gently fold it in last to avoid over-mashing.

Adjust and finish

Taste and adjust seasoning — add up to 1/2 tsp more salt or a squeeze more lime if needed. If desired, drizzle 1 tsp olive oil and smooth it over the top to give a glossy finish and slow oxidation. Cover tightly with plastic wrap pressed directly onto surface and refrigerate up to 30 minutes before service (or serve immediately).

Pico de Gallo (Salsa Fresca)

Combine vegetables

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

Add herbs and seasoning

Stir in chopped cilantro, fresh lime juice, kosher salt, black pepper, and the optional pinch of sugar if tomatoes are tart.

Rest to meld flavors

Let the pico sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust salt, lime or heat before serving.

Platter Assembly & Service

Choose serving vessels

Select two shallow bowls or small crocks: one for the guacamole and one for the pico de gallo. Chill bowls briefly if serving on a warm day.

Plate the platter

Place bowls on a large platter or wooden board. Fill the bowls with guacamole and pico, smoothing the guacamole surface and spooning pico so diced pieces are visible.

Arrange chips and garnish

Fan tortilla chips around the bowls in an even layer. Garnish the guacamole with a few cilantro leaves and a lime wedge on the rim of the bowl; add additional lime wedges and cilantro sprigs to the platter.

Serving notes

Serve immediately. If holding for a short time (up to 1 hour), keep platter chilled over a bed of ice or refrigerate bowls and remove 5 minutes before serving. For best texture, do not pre-scoop chips into bowls — keep chips dry and crisp.