Guacamole Recipe

Inspired by Rosepepper Cantina

Time30m

Serves4

Made from only the freshest, premium avocados, with onions, tomatoes, and a little jalapeño for some kick, our massive 12 oz. guacamole also comes with our famous, fried flour chips.

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Ingredients

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Guacamole

4 units ripe Hass avocados

1/4 cups red onion, finely chopped

1 unit Roma tomato, seeded and diced

1 unit jalapeño pepper, finely minced (seeds removed for less heat)

2 tbs Fresh lime juice

2 tbs Fresh cilantro, chopped

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Fried Flour Chips

6 units flour tortillas (6-inch)

3 cups vegetable oil, for frying

1/2 tsp kosher salt

Method

Guacamole

Prepare the Avocados

Cut the avocados in half lengthwise. Remove the pits and scoop the flesh into a medium mixing bowl.

Mash the Avocados

Using a fork or potato masher, mash the avocado to your desired consistency—smooth or chunky.

Add Fresh Ingredients

Add the chopped red onion, diced Roma tomato, minced jalapeño, chopped cilantro, lime juice, salt, and pepper to the mashed avocado.

Mix and Adjust Seasoning

Stir everything together gently until well combined. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Chill and Serve

Cover with plastic wrap touching the surface of the guacamole to prevent browning. Chill for 15 minutes before serving, or serve immediately if desired.

Fried Flour Chips

Prepare the Tortillas

Stack the flour tortillas and cut them into 6 wedges each, yielding 36 chips.

Heat the Oil

In a deep skillet or heavy pot, heat vegetable oil to 350°F (175°C) over medium-high heat.

Fry the Chips

Working in batches, fry the tortilla wedges for 1–2 minutes, flipping occasionally, until golden and crispy.

Drain and Season

Remove chips with a slotted spoon and drain on paper towels. Immediately sprinkle with kosher salt while still hot.

Cool and Serve

Let chips cool slightly before serving with guacamole.