Guacamole Fresco Recipe

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the Roma tomato, discarding seeds if you prefer less moisture. Finely mince the red onion so the pieces are small and evenly distributed. Finely mince the jalapeño, removing seeds and membranes if you want mild heat; keep seeds for more spice. Finely chop the cilantro leaves (reserve a couple sprigs for garnish).

Mash avocados

Using a fork or potato masher, mash the avocado to your preferred texture — about 70% smooth with some small chunks for texture is recommended. Stop before it becomes completely puréed.

Combine and season

Add the diced tomato, minced red onion, minced jalapeño, and chopped cilantro to the mashed avocado. Pour in the lime juice, then add kosher salt, black pepper, and the optional ground cumin. Gently fold ingredients together with a spatula or spoon until evenly combined, tasting and adjusting seasoning. If using, stir in the extra-virgin olive oil for a silkier mouthfeel.

Rest and adjust

Let the guacamole sit for 5 minutes at room temperature so flavors meld. Taste again and adjust salt, lime, or jalapeño as needed. If you made it ahead, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate; bring back to room temperature before serving for best flavor.

Transfer the guacamole to a shallow serving bowl. Garnish with reserved cilantro sprigs and a light drizzle of olive oil if desired. Serve immediately with tortilla chips and lime wedges on the side.