Guacamole Recipe

Prepare produce

Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Finely mince the red onion and jalapeño (remove seeds from the jalapeño for milder heat). Seed and dice the tomato into small pieces, and roughly chop the cilantro. Juice the lime and set aside one wedge for serving.

Mash avocados

Using a fork or a potato masher, mash the avocado to your desired texture — about 6–8 medium strokes for a slightly chunky guacamole or longer for smoother. Leave some small chunks for texture.

Season and mix

Immediately add the 2 tablespoons of fresh lime juice, 1 teaspoon of sea salt, and a pinch of black pepper to the mashed avocado. Add the finely minced red onion (1/4 cup), minced jalapeño (1 count), diced tomato (1/2 cup), and chopped cilantro (2 tablespoons). If using, sprinkle in 1/4 teaspoon ground cumin and drizzle 1 teaspoon extra-virgin olive oil. Gently fold everything together with a spoon until evenly combined, tasting as you go and adjusting salt or lime as needed.

Rest and adjust

Let the guacamole sit at room temperature for 5–10 minutes to let the flavors meld. Taste and adjust seasoning — add more salt, lime juice, or jalapeño if desired.

Serve and store

Transfer the guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize air contact (this helps slow browning) and keep the reserved lime wedge at the side for guests. Serve immediately with tortilla chips, vegetable sticks, or as a topping. If storing longer than an hour, refrigerate; consume within 24–48 hours for best color and flavor.