Backyard Guacamole Recipe

Prep produce

Peel and pit the avocados: halve each avocado lengthwise, remove pit, scoop flesh into a medium mixing bowl. Finely dice 1/2 small red onion (about 1/3 cup) and place in a small bowl of cold water for 5 minutes to mellow bite, then drain and pat dry. Seed the Roma tomato and finely dice; place in a fine-mesh strainer and gently toss to remove excess juice. Finely mince the jalapeño (remove seeds for milder heat) and roughly chop cilantro leaves and tender stems.

Mash avocados

Using a fork or potato masher, mash the avocado in the bowl to your preferred texture: smooth or leaving some chunky pieces (about 8–10 mashes). Don’t overwork so it stays bright and slightly chunky.

Combine ingredients

Add the drained diced onion, diced tomato, minced jalapeño, and chopped cilantro to the mashed avocado. Pour in the fresh lime juice, then sprinkle in the kosher salt, black pepper and optional ground cumin. Gently fold everything together with a rubber spatula or spoon until evenly combined, tasting as you go.

Adjust seasoning

Taste and adjust: add more salt (by 1/4 tsp increments) or lime juice for brightness. If mixture tastes flat, a pinch more salt will sharpen flavors. If you prefer more heat, add a bit more minced jalapeño.

Finish and rest

Drizzle the optional teaspoon of extra-virgin olive oil over the top and give a final gentle fold. If not serving immediately, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours. Remove from fridge 15 minutes before serving to take the chill off.

Transfer the guacamole to a shallow serving bowl. Garnish with a few cilantro leaves and an extra lime wedge if desired. Serve with tortilla chips and additional lime wedges for squeezing.