Guacamole Recipe

Prepare avocados

Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash the avocados to your desired texture (smooth or slightly chunky). Immediately stir in the lime juice to prevent browning.

Add aromatics and mix

Add the minced garlic, finely diced red onion, minced jalapeño (start with half the pepper if you prefer milder heat), diced tomato, chopped cilantro, ground cumin (if using), sea salt, and black pepper. Gently fold everything together until evenly distributed. Taste and adjust salt, lime, or jalapeño as needed.

Rest briefly

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. If not serving right away, press plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate for up to 24 hours.

Final garnish

Before serving, give the guacamole a final gentle stir and sprinkle with a few extra chopped cilantro leaves and a light pinch of salt. Serve with lime wedges on the side.

If using store-bought chips, transfer to a serving bowl and sprinkle with kosher salt to taste. If you prefer homemade baked chips, preheat oven to 375°F (190°C), cut corn tortillas into wedges (8 per tortilla), arrange in a single layer on a baking sheet, lightly brush or spray with oil, bake 8–12 minutes until crisp and golden, then season with kosher salt.

Serve chips immediately with the prepared guacamole and lime wedges.