Guacamole Recipe

Name: Sangria's Mexican Grills Guacamole Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count ripe Hass avocados; 0.5 cups finely diced red onion; 0.25 cups finely chopped fresh cilantro (leaves and tender stems); 2 tbs fresh lime juice; 0.5 cups finely diced tomato (seeded, optional); 1 tsp minced fresh jalapeño (seeds removed for mild, keep for heat); 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 count extra lime wedges; 1 tsp drizzle of extra-virgin olive oil; 1 to taste cubed or sliced jicama / sliced radishes / tortilla chips for serving

Inspired by Sangria's Mexican Grill

Time15m

Serves4

Make Guacamole Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base

3 count ripe Hass avocados

1/2 cups finely diced red onion

1/4 cups finely chopped fresh cilantro (leaves and tender stems)

2 tbs Fresh lime juice

1/2 cups finely diced tomato (seeded, optional)

1 tsp minced fresh jalapeño (seeds removed for mild, keep for heat)

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Optional finishing & serving

2 count extra lime wedges

1 tsp drizzle of extra-virgin olive oil

1 to taste cubed or sliced jicama / sliced radishes / tortilla chips for serving

Method

Preparation

Prepare produce

Halve the avocados lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Finely dice the red onion and tomato (if using). Mince the jalapeño, removing seeds if you want milder heat. Roughly chop the cilantro leaves and tender stems. Juice the limes.

Season base

Add the diced red onion, chopped cilantro, minced jalapeño, and tomato to the bowl with the avocado. Pour in the lime juice to help preserve color and add brightness.

Mash to texture

Using a fork or a potato masher, mash the avocado mixture to your desired texture — about 8–12 light presses for chunky guacamole or more for a smoother spread. Avoid overworking; leave some small avocado pieces for texture.

Adjust seasoning

Stir in the kosher salt and freshly ground black pepper. Taste and adjust: add more lime for acidity, more salt for flavor, or more jalapeño for heat. If the guacamole tastes flat, a tiny pinch (1/8 tsp) of sugar can balance acidity.

Finishing & serving

If using, gently fold in a small drizzle (about 1 tsp) of extra-virgin olive oil for a silky finish. Transfer guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize air contact if not serving immediately, then refrigerate up to 24 hours.

Serve with lime wedges and your choice of tortilla chips, sliced radishes, or jicama. Guacamole is best within a few hours of making, though proper lime and plastic wrap protection will slow browning.