Guacamole Recipe

Prepare produce

Wash and dry the cilantro and lime. Finely dice the red onion and place it in a small bowl. Halve the jalapeño lengthwise, remove seeds and ribs for milder heat, then mince finely. Core and seed the Roma tomato, then dice and place on paper towel to drain excess moisture. Mince the garlic clove and set aside.

Pit and mash avocados

Halve the avocados, remove the pits, and scoop flesh into a large mixing bowl. Add the fresh lime juice immediately to slow browning. Using a fork or potato masher, mash the avocados to your desired texture — slightly chunky for catering (small pea-to-quarter-inch pieces).

Combine and season

Add the finely diced red onion, minced jalapeño, diced tomato (drain any excess liquid before adding), minced garlic, and chopped cilantro to the mashed avocado. Sprinkle in kosher salt, ground black pepper, and the optional ground cumin and chipotle/mild chili powder if using. Drizzle the teaspoon of olive oil over the mix if you want a glossy finish. Gently fold everything together with a spatula or spoon until evenly distributed. Taste and adjust seasoning — add more salt or lime juice as needed.

Rest and finish

For best flavor, cover the guacamole surface with plastic wrap pressed directly onto the surface to limit air contact and refrigerate for 15–30 minutes to meld flavors (optional for catering if serving immediately). Before serving, give it a final gentle stir and garnish with extra cilantro sprigs and a few small diced tomato pieces for color.

Transfer the guacamole to a shallow wide serving bowl or individual small bowls for portioned catering. Arrange fresh tortilla chips around the bowl on a platter. Place lime wedges and extra cilantro sprigs on the platter for guests to add more bright flavor. Keep guacamole chilled until service by setting the bowl over a shallow pan of ice if it will sit out for more than 20 minutes.