Guacamole Recipe

Prepare produce

Wash the Roma tomatoes, cilantro, and jalapeño. Pat dry. Finely dice the Roma tomatoes into approximately 1/4-inch pieces; remove seeds if you prefer less moisture. Finely mince the red onion and garlic. Stem, seed (optional) and finely mince the jalapeño for mild heat; reserve some seeds if you want it spicier. Roughly chop the cilantro leaves and tender stems, then finely chop again to measure 1 cup packed.

Halve and mash avocados

Halve the avocados lengthwise, remove pits, and scoop the flesh into a medium mixing bowl. Using a fork or potato masher, mash the avocado to your desired texture — leave it a bit chunky for a classic guacamole or mash smoother for a creamier result.

Combine ingredients

Add the diced tomatoes, minced red onion, minced garlic, chopped cilantro, and minced jalapeño to the mashed avocado. Pour in the 2 tablespoons of fresh lime juice and 1 teaspoon extra-virgin olive oil (if using). Sprinkle in the ground cumin, kosher salt, and freshly ground black pepper.

Mix and adjust

Gently fold everything together with a spatula or spoon until evenly combined, being careful not to overwork the avocado. Taste and adjust seasoning: add more salt, pepper, or lime juice as needed. If the guacamole seems watery from the tomatoes, let it sit 5–10 minutes to allow flavors to meld and excess moisture to settle, then drain a little liquid if desired.

Finish

Transfer guacamole to a serving bowl. For best color retention, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact if not serving immediately.

Arrange the corn tortilla chips around or next to the guacamole bowl. Serve immediately with lime wedges on the side for guests to squeeze over individual portions.