Guacamole Recipe

Prep produce

Halve the avocados lengthwise, remove pits, and scoop the flesh into a medium mixing bowl. Zest one lime before juicing if you want extra lime aroma. Finely dice the red onion and tomatoes (remove seeds and excess juice from tomatoes to avoid watery guacamole). Finely chop the cilantro and mince the jalapeño, removing seeds for less heat if desired.

Add citrus and seasonings

Pour the 3 tablespoons of fresh lime juice over the avocado immediately to help prevent browning and to add bright flavor. Add the 1 teaspoon sea salt, 1 teaspoon ground black pepper, and 1/4 teaspoon ground cumin (if using).

Mash and combine

Using a fork or potato masher, mash the avocado to your preferred texture — about 8–12 brisk stirs for a mostly smooth but slightly chunky guacamole, or less for chunkier. Fold in the diced onion, diced tomatoes, chopped cilantro, and minced jalapeño. Stir gently until everything is evenly distributed.

Taste and adjust

Taste and adjust seasoning: add more salt or lime juice if needed. If you want a silkier finish or slight gloss, stir in 1 teaspoon extra virgin olive oil now.

Rest and serve

Transfer guacamole to a serving bowl. To keep it bright if not serving immediately, smooth the surface, press a piece of plastic wrap directly onto the surface to limit air exposure, and refrigerate up to 2 hours. Remove plastic wrap, give a quick stir, and garnish with a few cilantro leaves and a sprinkle of diced tomato before serving.

Serve the guacamole with a bowl of tortilla chips and lime wedges on the side. Use guacamole as a dip, spread for sandwiches/tacos, or a topping for grilled meats and salads.