Fresh House-made Guacamole Recipe

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Juice the limes and set aside 2 tablespoons. Finely dice the red onion and Roma tomato (remove seeds and excess juice from the tomato so the guacamole isn't watery). Finely chop the cilantro. Seed and mince the jalapeño (leave seeds in if you want more heat). Mince or grate the garlic.

Mash avocados

Using a fork or potato masher, lightly mash the avocado to your desired texture — leave some chunks for a rustic texture or mash smooth if preferred. Aim for a mix of creamy and slightly chunky (about 8–10 medium strokes).

Season and combine

Immediately add the 2 tablespoons of fresh lime juice and 1 teaspoon of fine sea salt to the mashed avocado and stir. Add 1 teaspoon ground black pepper and 1/4 teaspoon ground cumin if using. Fold in the finely diced red onion, seeded and diced tomato, minced jalapeño, minced garlic, and 2 tablespoons chopped cilantro. Stir gently to combine, tasting as you go.

Adjust seasoning

Taste and adjust seasoning: add more salt (in 1/4 tsp increments), more lime juice, or more jalapeño if you prefer extra brightness or heat. If the guacamole seems dry, drizzle 1 teaspoon extra-virgin olive oil and fold in.

Finish and keep fresh

To slow browning if not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to exclude air, or smooth the top and place a thin layer of lime juice across the surface. Refrigerate up to 1 day. Before serving, give it a quick stir and add a squeeze of lime if needed. Garnish with extra cilantro sprigs and a lime wedge.

Spoon the guacamole into a serving bowl and place tortilla chips alongside for dipping. Serve immediately at room temperature for best flavor and texture.