Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Finely mince the red onion, jalapeño (remove seeds for less heat), garlic, and chop the cilantro. Seed the tomato by cutting into quarters and squeezing out seeds, then finely dice the flesh.

2. 2

   Mash avocados

   Use a fork or potato masher to coarsely mash the avocado to your preferred texture — leave some small chunks for body. Stop when mostly smooth but slightly chunky (about 30–60 seconds).

3. 3

   Season and mix

   Immediately add the lime juice and half of the salt to the mashed avocado and stir to combine; the acid slows browning and seasons evenly. Add the minced onion, jalapeño, garlic, diced tomato, chopped cilantro, and ground cumin if using. Gently fold everything together with a spatula until just combined, taking care not to overwork and make the mixture gluey.

4. 4

   Adjust seasoning

   Taste and add the remaining salt and black pepper as needed. If the guacamole tastes flat, add a bit more lime juice (½ tsp at a time). If too spicy, add a small pinch of sugar or more diced tomato to balance.

5. 5

   Finish and serve

   Transfer guacamole to a serving bowl. Drizzle the optional extra-virgin olive oil on top and sprinkle a few cilantro leaves for garnish. Serve immediately with lime wedges and tortilla chips. To store short-term, press plastic wrap directly onto the surface to minimize air contact and refrigerate up to 24 hours.