Fresh Guacamole Recipe

Prepare produce

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Dice the Roma tomato into roughly 1/4-inch pieces and add to a small bowl to drain excess juices. Finely dice the red onion and the jalapeño (remove seeds for milder heat). Chop the cilantro leaves and mince the garlic.

Mash avocados

Using a fork or potato masher, gently mash the avocado to your desired texture — leave some small chunks for a chunky guacamole (about 6-8 light mashes). Do not purée; aim for a spreadable, slightly chunky consistency.

Combine ingredients

Add the diced tomato (drained), red onion, jalapeño, minced garlic, and chopped cilantro to the mashed avocado. Pour in the fresh lime juice immediately to brighten flavor and help slow browning.

Season and adjust

Stir gently to combine, then season with kosher salt and freshly ground black pepper. Taste and adjust: add more lime juice for brightness, more salt for flavor, or more jalapeño for heat. If desired, drizzle the olive oil over the top and fold in for a silkier mouthfeel.

Rest briefly

Let the guacamole rest at room temperature for 5–10 minutes to allow flavors to meld. If serving later, press plastic wrap directly onto the surface to minimize air exposure and refrigerate for up to 2 hours.

Transfer the guacamole to a serving bowl. Garnish with a few extra chopped cilantro leaves and an optional light drizzle of olive oil. Serve with tortilla chips and lime wedges alongside for squeezing over. Best enjoyed immediately.