Tableside Guacamole Recipe

Prepare produce

Wash cilantro and jalapeño. Halve avocados and remove pits. Peel (if desired) and finely dice the red onion. Cut Roma tomatoes in half, scoop out seeds, and dice. Remove jalapeño seeds if a milder heat is preferred, then finely dice. Chop cilantro leaves and tender stems.

Measure out lime juice, salt, pepper, and olive oil so everything is ready for assembly at the table.

Mash avocados

At the table, scoop the avocado flesh into a medium mixing bowl. Using a fork or a sturdy molcajete/pestle, mash the avocados to your preferred texture: mostly smooth with some small chunks or more rustic and chunky.

Combine ingredients

Add the diced tomatoes, diced red onion, chopped cilantro, and diced jalapeño to the mashed avocado. Pour in the fresh lime juice and drizzle the olive oil (if using).

Season and adjust

Season the mixture with kosher salt and ground black pepper. Fold everything together gently with a spatula or spoon, tasting as you go. Adjust lime, salt, or jalapeño level to taste — add more lime for brightness, more salt to enhance flavor, or more jalapeño for heat.

Final presentation

Transfer the guacamole to a shallow serving bowl. Garnish with a few cilantro sprigs and serve immediately with lime wedges and tortilla chips. If not serving right away, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 2 hours.