Guacamole Recipe

Prepare avocados

Slice each avocado lengthwise, twist halves to separate, remove the pits, and scoop the flesh into a medium mixing bowl.

Mash avocados

Using a fork or a potato masher, mash the avocado to a texture you prefer: chunky (leave some pea-sized pieces) or smoother (mash longer).

Add aromatics

Add the grated garlic, finely minced red onion, and minced jalapeño to the bowl with the mashed avocado. Stir gently to combine.

Season and balance

Pour in the fresh lime juice, add sea salt, black pepper, and ground cumin if using. Mix thoroughly. Taste and adjust seasoning: add more salt, pepper, or lime juice as needed. If the guacamole is slightly too thick, stir in up to 1 teaspoon cold water, 1/4 teaspoon at a time, to loosen the texture.

Fold in tomato and cilantro

Gently fold in the diced, seeded tomato and chopped cilantro with a spatula to avoid turning the guacamole watery. Taste again and adjust seasoning if desired.

Finish and rest

Transfer the guacamole to a serving bowl. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 2 hours.

Garnish

Optional: garnish with a light sprinkle of chopped cilantro and serve with a lime wedge on the side for guests to add extra acidity.

Preheat oven to 350°F (175°C). Spread the tortilla chips in an even layer on a baking sheet. If you want extra crispiness and a slightly richer flavor, toss chips lightly with 1 teaspoon neutral oil before spreading.

Warm the chips in the oven for 5–8 minutes until heated through and crisp, watching carefully so they don’t burn. Remove from oven and let cool 1 minute before transferring to a serving bowl or platter.

Serve chips immediately alongside the guacamole for best texture and flavor.