Guacamole Dip Recipe

Name: Taco Libre North St. Augustines Guacamole Dip Recipe
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 medium ripe avocados; 2 tbsp fresh lime juice; 1 tsp kosher salt; 1 tsp ground black pepper; 1 count small tomato, seeded and finely diced; 0.25 cup small red onion, finely minced; 3 tbsp fresh cilantro, chopped; 0.5 count jalapeño, seeded and finely minced; 0.25 tsp ground cumin (optional); 1 count garlic clove, minced; 1 tsp extra-virgin olive oil (optional, for gloss); 1 count lime wedge (for garnish and extra acid, optional)

Inspired by Taco Libre North St. Augustine

Time15m

Serves6

Make Guacamole Dip 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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Guacamole

3 medium ripe avocados

2 tbsp Fresh lime juice

1 tsp kosher salt

1 tsp ground black pepper

1 count small tomato, seeded and finely diced

1/4 cup small red onion, finely minced

3 tbsp Fresh cilantro, chopped

1/2 count jalapeño, seeded and finely minced

1/4 tsp ground cumin (optional)

1 count garlic clove, minced

1 tsp extra-virgin olive oil (optional, for gloss)

1 count lime wedge (for garnish and extra acid, optional)

Method

Guacamole

Prepare produce

Wash the cilantro and jalapeño. Halve the avocados lengthwise, remove pits, and scoop flesh into a medium bowl. Finely mince the red onion, seed and finely dice the tomato, finely mince the jalapeño (remove seeds for less heat), mince the garlic, and chop the cilantro.

Mash avocados

Using a fork or potato masher, roughly mash the avocado in the bowl to your desired texture — for chunky guacamole leave some larger pieces, for smoother mash more thoroughly. Leave small pea- to marble-sized pieces for best texture.

Combine ingredients

Add the lime juice, kosher salt, ground black pepper, and ground cumin (if using) to the mashed avocado. Stir to combine, then fold in the diced tomato, minced red onion, minced jalapeño, minced garlic, and chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Finish and serve

If desired, drizzle the olive oil over the top and gently fold in for a glossy finish. Transfer guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to reduce browning if not serving immediately. Garnish with a lime wedge and a few extra cilantro leaves. Serve with tortilla chips, vegetable sticks, or use as a topping.

Storage note: Refrigerate in an airtight container with plastic wrap pressed to the surface for up to 24-48 hours. Re-stir before serving; additional lime juice can freshen flavor if slightly browned.