Guacamole Recipe

Prepare ingredients

Wash the cilantro and jalapeño. Finely dice the red onion and roma tomato, keeping the tomato seeds removed if you prefer less liquid. Mince the jalapeño; remove seeds for milder heat. Cut the limes in half.

Halve and scoop avocados

Slice each avocado lengthwise, twist halves to separate, remove pits, and use a spoon to scoop the flesh into a medium mixing bowl.

Mash avocado

Using a fork or potato masher, mash the avocado to your preferred texture: leave some chunks for rustic guacamole or mash smooth for creamier texture. Aim for mostly mashed with some small chunks for best mouthfeel (about 10–15 light mashes).

Add seasonings and mix

Immediately add the fresh lime juice and kosher salt to the mashed avocado and stir to combine. The lime juice brightens flavor and helps slow browning.

Fold in aromatics

Gently fold in the finely diced red onion, diced roma tomato, chopped cilantro, and minced jalapeño. Add ground cumin (if using) and freshly ground black pepper. Taste and adjust seasoning: add more salt or lime juice as needed.

Table-side finish and serve

Transfer the guacamole to a serving bowl. For a restaurant-style presentation, make a shallow well in the center and garnish with a few cilantro leaves and a lime wedge on the side. Serve immediately with tortilla chips. If you must hold it briefly, press a piece of plastic wrap directly onto the surface to minimize browning and refrigerate for up to 1 hour.