Guacamole Recipe

Guacamole

1. 1

   Prepare avocados

   Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Reserve one of the avocado skins or a shallow bowl if you plan to store and cover the surface later.

2. 2

   Mash to texture

   Using a fork or potato masher, gently mash the avocado to your desired consistency — leave some small chunks for texture (about medium-mash).

3. 3

   Add acid and seasonings

   Immediately add the 3 tablespoons fresh lime juice and 1 teaspoon kosher salt to the mashed avocado. Mix thoroughly to incorporate; the acid helps prevent browning and builds flavor.

4. 4

   Fold in aromatics

   Add the finely diced 1/2 small white onion, 1 cup seeded and diced tomatoes, 1/4 cup chopped cilantro, and the finely minced seeded jalapeño. Gently fold them into the avocado so they are evenly distributed without over-mashing.

5. 5

   Adjust seasoning

   Taste and adjust seasoning: add up to 1/4 teaspoon ground cumin if using, more salt or an extra 1/2 tablespoon lime juice if needed, and 1/4–1/2 teaspoon freshly ground black pepper to preference. Mix gently.

6. 6

   Rest briefly

   Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. If not serving immediately, press plastic wrap directly onto the surface or transfer to a container with minimal headspace and add lime wedges to keep it fresh.

7. 7

   Serve

   Transfer guacamole to a serving bowl, garnish with a few cilantro leaves or a light dusting of cumin if desired, and serve with the tortilla chips and lime wedges on the side.