Chips Con Guacamole (serves Up To 5) Recipe

Prepare produce

Wash the tomato, cilantro, lime and jalapeño (if using). Cut the tomato in half, remove seeds with a spoon, then finely dice. Peel and finely dice half a small red onion. Chop the cilantro leaves and mince the jalapeño, removing seeds for less heat.

Halve and mash avocados

Slice each avocado lengthwise, twist halves to separate, remove pits. Scoop flesh into a medium mixing bowl. Using a fork or potato masher, mash the avocados to your preferred texture — slightly chunky or smooth — leaving some small pieces for texture.

Combine ingredients

Add the diced tomato, diced red onion, chopped cilantro and minced jalapeño to the mashed avocado. Pour in the lime juice (about 2 tablespoons) to add brightness and slow browning.

Season and taste

Stir in kosher salt, black pepper and optional ground cumin. Taste and adjust seasoning: add up to another 1/2 teaspoon salt or more lime juice if desired. Mix gently to combine without overworking the avocado.

Rest briefly

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 4 hours.

Transfer the guacamole to a serving bowl and place on a platter with the tortilla chips arranged around it. Serve with extra lime wedges for squeezing over individual portions.

Tip: Keep any leftover guacamole airtight (plastic wrap pressed on surface or an airtight container) and refrigerate. Use within 24–48 hours for best color and flavor.