Guacamole Recipe

Prepare produce

Wash cilantro, jalapeño, and lime. Finely dice the red onion and tomato into small, uniform pieces (remove tomato seeds and excess juice to avoid watery guacamole). Mince the jalapeño—remove seeds for milder heat—or leave some for more spice. Mince or grate the garlic clove finely.

Halve and scoop avocados

Cut each avocado lengthwise around the pit, twist to separate halves, remove pits safely, and scoop the flesh into a medium mixing bowl.

Mash avocados

Using a fork or potato masher, mash the avocado to your preferred texture: smooth or slightly chunky. Leave some small lumps for a rustic texture. Avoid over-mashing to keep it creamy.

Add seasonings and mix

Immediately add the 2 tbsp fresh lime juice and 1 tsp fine sea salt to the mashed avocado to brighten flavor and help prevent browning. Add 1 tsp ground black pepper, the minced garlic, and 1/4 tsp ground cumin if using. Fold in the finely diced red onion, diced tomato, minced jalapeño, and 3 tbsp chopped cilantro. Drizzle 1 tsp olive oil if desired and gently combine until evenly distributed. Taste and adjust salt, lime, or jalapeño as needed.

Rest and adjust

Let the guacamole sit for 5–10 minutes at room temperature to allow flavors to meld. If making ahead, press plastic wrap directly onto the surface to minimize air contact and refrigerate up to 6 hours; add a squeeze of the extra lime wedge and stir before serving to refresh flavors.

Serve

Transfer to a serving bowl, garnish with a few cilantro leaves or a light sprinkle of diced tomato if desired, and serve with tortilla chips, vegetable sticks, or as a topping for tacos and bowls.