Delicious Guacamole Recipe

Prepare produce

Halve the avocados lengthwise and remove pits. Scoop flesh into a medium mixing bowl. Halve the lime and set aside one half for squeezing; cut the other half into wedges for serving if desired. Finely mince the red onion and garlic. Deseed the jalapeño (use a spoon or knife) and finely mince; reserve seeds if you prefer more heat. Core, seed and finely dice the tomato if using. Roughly chop the cilantro leaves and discard thick stems.

Mash avocados

Immediately squeeze the reserved lime half over the avocado flesh to prevent browning. Using a fork or potato masher, mash the avocado to your preferred texture — leave some chunks for a chunky guacamole (about 6–8 light mashes) or mash more for a creamier texture.

Combine ingredients

Add the minced garlic, finely minced red onion, minced jalapeño, diced tomato (if using), and chopped cilantro to the bowl with the mashed avocado. Sprinkle in the sea salt, ground cumin (if using), and a pinch of freshly ground black pepper. Drizzle the extra-virgin olive oil over the mixture.

Adjust seasoning

Stir gently to combine, tasting as you go. Add additional lime juice, salt, or a few jalapeño seeds to increase heat if needed. Adjust olive oil or cumin to balance flavor. Let the guacamole rest 5–10 minutes at room temperature to allow flavors to meld, or serve immediately.

Serve and store

Transfer to a serving bowl. To minimize browning if storing, press a piece of plastic wrap directly on the surface of the guacamole or pour a thin film of lime juice over the top, then cover and refrigerate up to 24–48 hours. Serve with tortilla chips, vegetable sticks, or as a topping for tacos and bowls.