Guacamole, Chips & Salsa Recipe
Make Guacamole, Chips & Salsa Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Guacamole
Salsa (Fresh Pico-style)
Chips
Method
Guacamole
- 1
Prepare avocados
Slice avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Reserve one avocado pit if you want to help slow browning while you finish preparing other ingredients.
- 2
- 3
Fold in mix-ins
Add the finely diced red onion, diced seeded tomato, minced jalapeño, chopped cilantro, cumin (if using), and olive oil (if using). Gently fold everything together so ingredients are evenly distributed without over-mushing the avocados.
- 4
Adjust and rest
Taste and adjust salt, pepper, or lime as needed. If not serving immediately, press plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate up to 4 hours. Remove the pit before serving if you used it to help prevent browning.
Salsa (Fresh Pico-style)
- 5
Combine ingredients
Place the diced Roma tomatoes, diced onion, minced jalapeño (adjust heat to taste), and chopped cilantro into a bowl.
- 6
Season and finish
Add the lime juice, salt, and black pepper. Drizzle the olive oil if using. Stir gently to combine. Taste and adjust seasoning—add more lime or salt as needed.
- 7
Rest for flavor meld
Let the salsa sit at room temperature for 10–15 minutes to allow flavors to meld before serving. Keep refrigerated if held longer; bring back to room temperature before serving for best flavor.
Chips
- 8
Use store-bought chips
If using store-bought chips, transfer to a serving bowl or fan on a platter. Check for freshness and optionally sprinkle a little extra coarse salt.
- 9
Make quick oven chips (optional)
Preheat oven to 375°F (190°C). Cut corn tortillas into wedges (6–8 per tortilla). Lightly brush or spray both sides with vegetable oil and arrange in a single layer on a baking sheet. Sprinkle coarse sea salt. Bake 8–12 minutes, flipping once, until golden and crisp. Cool slightly before serving.
- 10
Make fried chips (optional)
Heat 1/2 inch of vegetable oil in a heavy skillet to 350°F (175°C). Fry tortilla wedges in batches for 30–60 seconds per side until crisp and lightly golden. Drain on paper towels and season immediately with coarse salt. Let cool slightly before serving.