Guacamole Recipe

Dice onion

Peel and finely dice the red onion until you have about 1/4 cup. Place the diced onion in a small bowl. If you prefer a milder onion flavor, soak the diced onion in cold water for 5 minutes, then drain and pat dry.

Prep cilantro

Wash and dry the cilantro. Remove large stems and finely chop leaves and tender stems to measure about 1/4 cup.

Seed and mince jalapeño

Slice the jalapeño in half lengthwise, scrape out seeds if you want less heat, then finely mince. Measure about 1 tablespoon minced (from one medium jalapeño). Use gloves if you are sensitive to capsaicin.

Dice tomato (optional)

If using tomato, core, seed if desired, and dice until you have about 1/2 cup. Pat lightly to remove excess juice to avoid thinning the guacamole.

Halve and scoop avocados

Slice each avocado lengthwise around the pit. Twist halves to separate. Remove pits (use caution) and scoop flesh into a medium mixing bowl.

Mash avocados

Using a fork or potato masher, gently mash the avocado to your desired texture — leave some chunks for a chunky guacamole or mash until mostly smooth for a creamier texture.

Add aromatics and seasoning

Add the diced red onion, chopped cilantro, minced jalapeño, and optional diced tomato to the mashed avocado. Pour in the 2 tablespoons fresh lime juice, add 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon ground cumin if using. Stir gently to combine.

Adjust texture and seasoning

If the guacamole seems too thick, stir in up to 1 teaspoon of water, 1/2 teaspoon at a time, until it reaches the desired consistency. Taste and adjust salt, lime, or jalapeño heat as needed.

Rest and serve

Let the guacamole sit at room temperature for 10 minutes to allow flavors to meld, or chill briefly if preparing ahead. To slow browning if storing, press a piece of plastic wrap directly onto the surface or add an extra squeeze of lime. Serve with tortilla chips, tacos, or as desired.