Guacamole Recipe

Prepare produce

Halve the avocados, remove pits and scoop flesh into a medium bowl. Finely mince the red onion. Core and dice the tomato, removing excess seeds and juice if very watery. Finely mince the garlic. Stem the jalapeño, slice it open, remove seeds for milder heat (leave some for more heat), then finely mince.

Chop parsley

Rinse the parsley, shake or pat dry, strip the leaves from thicker stems and finely chop until you have about 1 cup packed. Set aside.

Mash avocado

Using a fork or potato masher, roughly mash the avocado in the bowl to your preferred texture (smooth or slightly chunky). Leave some small chunks for texture.

Combine ingredients

Add the minced red onion, diced tomato, minced garlic, minced jalapeño, and chopped parsley to the mashed avocado. Sprinkle in the kosher salt and black pepper.

Add citrus and finish

Pour the 2 tablespoons fresh lemon juice over the mixture and drizzle the optional 1 teaspoon olive oil. Fold everything together gently until evenly combined. Taste and adjust seasoning: add more salt, pepper or lemon juice if needed.

Rest and serve

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld, or chill for up to 30 minutes if desired. Serve with lime or lemon wedges alongside chips, tacos or as desired. If storing, press plastic wrap directly onto the surface to minimize browning and refrigerate up to 24 hours.