Guacamole Recipe

Halve and pit avocados

Cut each avocado lengthwise around the pit. Twist halves to separate. Remove pits by carefully tapping pit with the blade of a knife and twisting, or scoop out with a spoon. Scoop avocado flesh into a medium mixing bowl.

Dice onion, tomato, jalapeño and chop cilantro

Finely dice the red onion to measure about 1/2 cup. Seed and dice the roma tomato (discard seeds for a less watery guacamole). Remove seeds and membranes from the jalapeño if you want milder heat, then mince very finely. Chop the cilantro leaves and tender stems.

Mash the avocado flesh with a fork or potato masher to your desired texture—smooth or slightly chunky. Add the finely diced onion, diced tomato, minced jalapeño, and chopped cilantro to the bowl.

Add the fresh lime juice, kosher salt, and ground black pepper. If using, add the ground cumin and chili flakes or Tajín. Fold everything together gently until evenly combined. Taste and adjust seasoning: add more salt or lime juice to brighten flavors. If the guacamole needs more heat, add a little more minced jalapeño.

Transfer guacamole to a serving bowl. For a smooth, bright surface, press plastic wrap directly onto the surface of the guacamole to minimize browning until ready to serve. Serve with tortilla chips, vegetable sticks, or as a topping for tacos and bowls.

To store, keep refrigerated for up to 24-48 hours. Squeeze a little extra lime juice on top and press plastic wrap or an airtight lid to slow oxidation. Stir before serving if any liquid separates.