Housemade Guac & Salsa Recipe

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash avocados to a slightly chunky texture (leave some pea-sized pieces). Immediately stir in lime juice to prevent browning.

Add aromatics

Add the finely diced red onion, seeded and diced tomato, minced jalapeño, chopped cilantro, kosher salt, black pepper, and optional cumin. Fold gently to combine, taste and adjust salt or lime as needed.

Cover guacamole with plastic wrap pressed directly onto the surface to minimize air contact and set aside at room temperature while you finish the chips and salsa (or refrigerate up to 1 hour).

Combine ingredients

In a bowl combine the very finely diced tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, lime juice and olive oil.

Season and rest

Season with kosher salt and black pepper, stir well. Let the salsa rest 10–15 minutes at room temperature to allow flavors to meld; taste and adjust seasoning before serving.

Prep tortillas

Stack tortillas and cut each into 6 wedges (first cut into halves, then quarters, then sixths) so you have about 60 total wedges from 10 tortillas.

Fry method (crispest) - optional

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). In batches, fry tortilla wedges 1 to 1½ minutes, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray and immediately sprinkle with kosher salt. Let cool 1–2 minutes.

Bake method (lower oil)

Preheat oven to 375°F (190°C). Lightly brush or spray both sides of tortilla wedges with oil and arrange in a single layer on baking sheets. Bake 8–12 minutes, turning once, until golden and crisp. Remove and immediately sprinkle with kosher salt.

Serve chips warm. If not serving immediately, keep them in a warm oven (200°F / 95°C) for up to 20 minutes to retain crispness.