Guacamole Recipe

Prepare ingredients

Cut avocados in half lengthwise, remove pits, and scoop flesh into a medium bowl. Finely mince the red onion and jalapeño (discard seeds for milder heat). Finely chop the cilantro. Dice the tomato and gently scoop out seeds and excess juice before adding to keep guacamole from becoming watery.

Mash avocados

Using a fork or potato masher, mash the avocado to a texture you prefer — leave some small chunks for body but aim for mostly creamy. Stop when about 70–80% smooth with some pea-sized pieces remaining.

Season and mix

Immediately add the fresh lime juice and salt to the mashed avocados and stir to combine (lime brightens and slows browning). Add the minced red onion, jalapeño, chopped cilantro, diced tomato, and ground cumin (if using). Gently fold everything together so the tomato and onion distribute without over-mushing the avocado.

Adjust and finish

Taste and adjust seasoning: add more salt, lime juice, or jalapeño to reach desired flavor and heat. Stir in the extra-virgin olive oil if using for a silkier mouthfeel. Add freshly ground black pepper and fold once more.

Rest and serve

Let the guacamole sit at room temperature for 10–15 minutes to let flavors meld (or up to 1 hour refrigerated if making ahead, bring back to room temp before serving). Transfer to a serving bowl. To keep any unused guacamole from browning, press a piece of plastic wrap directly onto the surface to eliminate air contact, or pour a thin film of lime juice or water on top before sealing. Serve with tortilla chips and lime wedges.

Arrange tortilla chips or vegetable sticks around the guacamole and provide lime wedges on the side for additional squeeze.