Guacamole Recipe

Name: Boda | Authentic Mexican Restaurants Guacamole Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count ripe Hass avocados; 2 tbsp fresh lime juice; 1 tsp Kosher salt; 0.25 tsp freshly ground black pepper; 0.25 cups red onion, finely diced; 1 count Roma or vine-ripened tomato, seeded and diced; 1 count jalapeño, seeded and finely minced; 0.25 cups fresh cilantro, leaves chopped; 0.125 tsp ground cumin (optional); 1 count garlic, finely minced (about 1 small clove); 0.5 tsp extra-virgin olive oil (optional, for silkier texture); 2 count additional lime wedges (for serving)

Inspired by Boda | Authentic Mexican Restaurant

Time15m

Serves4

Fresh Avocado, Red Onion, Tomato, Jalapeno, and Cilantro

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Guacamole

3 count ripe Hass avocados

2 tbsp Fresh lime juice

1 tsp Kosher salt

1/4 tsp freshly ground black pepper

1/4 cups red onion, finely diced

1 count Roma or vine-ripened tomato, seeded and diced

1 count jalapeño, seeded and finely minced

1/4 cups fresh cilantro, leaves chopped

1/8 tsp ground cumin (optional)

1 count garlic, finely minced (about 1 small clove)

1/2 tsp extra-virgin olive oil (optional, for silkier texture)

2 count additional lime wedges (for serving)

Method

Guacamole

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop the flesh into a medium mixing bowl. Finely dice the red onion and place into the bowl or a small separate bowl to rinse in cold water briefly if you prefer milder onion flavor (drain thoroughly). Seed the tomato by cutting in half and gently squeezing or using a spoon to remove seeds, then dice into small (1/4-inch) pieces. Cut the jalapeño in half, scrape out seeds and membranes with the tip of a spoon for milder heat (or leave some seeds for more heat), then finely mince. Finely chop the cilantro leaves (discard thick stems). Mince the garlic clove.

Mash avocados

Using a fork or a potato masher, mash the avocado in the bowl to your desired texture: roughly chunky or smoother. Leave some small pea-sized pieces if you want a chunky guacamole. Do not overwork to keep a pleasant texture.

Combine ingredients

Add the lime juice, kosher salt, black pepper, minced garlic, and optional cumin and olive oil to the mashed avocado. Stir to combine evenly. Add the finely diced red onion, diced tomato (drained of excess juices), minced jalapeño, and chopped cilantro. Gently fold everything together until incorporated, tasting as you go.

Adjust seasoning

Taste the guacamole and adjust seasoning as needed: add more lime juice to brighten, more salt to enhance flavor, or a touch more jalapeño for heat. If the mixture is too thick, add an additional 1/2 teaspoon of lime juice or up to 1 teaspoon of olive oil and stir.

Rest and serve

If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 24 hours. Serve with additional lime wedges alongside tortilla chips, tacos, or as desired.