Fresh Guacamole Recipe

Fresh Guacamole

1. 1

   Prepare produce

   Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Dice the tomato, removing seeds and excess juice with a spoon before dicing to avoid watery guacamole. Finely dice the onion. If using, mince the jalapeño and remove seeds for milder heat. Chop the cilantro leaves and set aside. Juice the lime(s).

2. 2

   Combine and mash

   Using a fork or a potato masher, gently mash the avocado to your desired texture: leave it chunky for a more rustic guacamole or mash smoother if preferred. Stop when mostly mashed but with some small avocado pieces remaining.

3. 3

   Mix in flavorings

   Add the diced tomato, finely diced onion, chopped cilantro, minced jalapeño (if using), lime juice, kosher salt, black pepper, and ground cumin (if using) to the mashed avocado. Fold everything together with a spatula or spoon until evenly combined. Taste and adjust seasoning with additional salt, lime juice, or pepper as needed.

4. 4

   Rest and serve

   Let the guacamole rest at room temperature for 5–10 minutes to allow flavors to meld. Transfer to a serving bowl, garnish with a few cilantro leaves and a lime wedge. Serve immediately with tortilla chips, as a topping for tacos, or alongside your favorite dishes. If you must store, press plastic wrap directly onto the surface to minimize browning and refrigerate for up to 24 hours.