Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Halve the avocados lengthwise and remove the pits. Scoop the flesh into a medium mixing bowl. Finely dice the red onion and tomato (if using a watery tomato, remove seeds and excess juices before dicing). Mince the garlic, chop the cilantro, and finely mince the jalapeño; remove seeds if you want less heat.

2. 2

   Mash avocado

   Using a fork or a potato masher, mash the avocado to your desired texture — leave it a bit chunky for classic guacamole or mash smoother if you prefer. Aim for mostly mashed with some small chunks for mouthfeel.

3. 3

   Season and mix

   Immediately add the fresh lime juice and kosher salt to the mashed avocado and stir to combine. The lime juice brightens flavor and slows browning. Add the minced garlic, ground black pepper, and optional ground cumin; stir to incorporate evenly.

4. 4

   Fold in vegetables and herbs

   Gently fold in the diced red onion, diced tomato, chopped cilantro, and minced jalapeño. Taste and adjust seasoning: add more salt, lime juice, or jalapeño as needed to reach your preferred balance of acidity, salt, and heat.

5. 5

   Finish and serve

   If desired, drizzle the extra-virgin olive oil over the top and give a final gentle stir. Transfer the guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize air contact if not serving immediately (this helps slow browning). Serve with lime wedges and tortilla chips or vegetable dippers.

6. 6

   Storage note

   Stored in an airtight container with plastic wrap pressed to the surface, guacamole will keep in the refrigerator for up to 24–48 hours; some browning may occur on the surface — scrape off before serving.