Guacamole Recipe

Prepare produce

Wash the cilantro and pat dry. Cut the tomato in half, scoop out seeds and excess juice with a spoon, then finely dice. Finely dice the red onion (or use 2–3 tablespoons if using half an onion). Slice the jalapeño lengthwise, remove seeds and membranes for milder heat, then mince very finely. Juice the lime(s) and set aside.

Halve and mash avocados

Slice each avocado lengthwise around the pit. Twist halves to separate, remove pits (carefully), and scoop flesh into a medium mixing bowl. Using a fork or a potato masher, mash the avocados to your preferred texture — leave some small chunks for a rustic guacamole (about slightly chunky).

Combine ingredients

Add the diced tomato, diced red onion, minced jalapeño, and chopped cilantro to the mashed avocados. Pour in the lime juice and olive oil (if using). Sprinkle in the kosher salt, black pepper, and ground cumin (if using).

Mix and taste

Gently fold all ingredients together with a spatula or spoon until evenly distributed. Taste and adjust seasoning: add more salt or lime juice as needed. If you prefer more heat, add a little of the reserved jalapeño seeds or more finely minced jalapeño.

Rest and serve

Let the guacamole rest at room temperature for 10–15 minutes to let flavors meld. Transfer to a serving bowl. For short-term storage (up to 24 hours), press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate. Garnish with a few cilantro leaves and a light drizzle of olive oil if desired.

Serve the guacamole with tortilla chips and lime wedges. Squeeze extra lime over individual portions if desired.