Guacamole Recipe

Prepare ingredients

Finely dice the red onion and place in a small bowl of cold water for 5 minutes to mellow sharpness, then drain and pat dry. Seed and finely mince the jalapeño (leave seeds if you want more heat). Mince or grate the garlic. Chop the cilantro leaves. If using tomato, cut in half, scoop seeds and juice, then finely dice the flesh and pat dry on paper towel.

Halve and scoop avocados

Slice each avocado lengthwise, twist halves apart, remove pits, and scoop flesh into a medium mixing bowl.

Mash avocado

Add the lime juice and kosher salt to the bowl. Using a fork or potato masher, mash the avocados to your preferred texture — leave some small chunks for a classic guacamole texture.

Fold in aromatics and herbs

Add the drained red onion, minced jalapeño, minced garlic, chopped cilantro, and diced tomato (if using) to the mashed avocado. Gently fold everything together with a spatula or spoon until evenly combined. Taste and adjust salt and lime as needed.

Season and finish

Stir in the ground black pepper. Transfer guacamole to a serving bowl and press a piece of plastic wrap directly onto the surface to minimize browning if not serving immediately. Garnish with extra cilantro leaves and serve with lime wedges.

Serve immediately with tortilla chips, vegetable sticks, or as a topping. To store, cover surface directly with plastic wrap or press a thin layer of lime juice over the top, then refrigerate in an airtight container for up to 24–48 hours; some browning is normal — scrape off the top layer if desired.