Fresh Avocado Guacamole Recipe

Prepare avocados

Cut each avocado lengthwise, remove pit, and scoop flesh into a medium mixing bowl.

Add acid and salt

Immediately pour the fresh lime juice over the avocado flesh and sprinkle with the sea salt. This preserves color and seasons the base.

Mash

Using a fork or potato masher, mash to your preferred texture — leave some larger chunks for a rustic guacamole or mash until smooth. About 30–60 seconds.

Fold in aromatics & produce

Add the finely diced tomato, red onion, minced jalapeño (adjust quantity to heat preference), minced garlic, and chopped cilantro. Fold gently to combine without over-mashing the avocado.

Season and finish

Stir in ground black pepper, optional ground cumin, and optional olive oil. Taste and adjust salt, lime juice, or jalapeño as needed. If the guacamole seems thick, add a few drops more lime juice to loosen.

Rest (optional)

Let the guacamole rest 5–10 minutes at room temperature to allow flavors to meld. Cover with plastic wrap touching the surface if storing for up to 1 hour to minimize browning.

Transfer guacamole to a shallow serving bowl; drizzle a tiny additional amount of olive oil on top if desired and sprinkle extra cilantro leaves for garnish.

Arrange purple potato chips and tortilla chips on a platter or in separate bowls around the guacamole.

Serve immediately with lime wedges on the side for extra brightness.