Hussong's Classic Guacamole Recipe

Prepare produce

Cut the avocados in half lengthwise, remove pits and scoop flesh into a medium mixing bowl. Finely dice the tomato and transfer to a small bowl; remove and discard most of the seeds and excess juices so guacamole doesn't get watery. Finely dice the onion, mince the jalapeño (remove seeds for milder heat), and finely chop the cilantro leaves.

Mash avocados

Using a fork or potato masher, mash the avocado to a texture you prefer — leave it slightly chunky for classic texture (about 8–10 gentle mashes) or smoother if desired.

Combine ingredients

Add the diced tomato, diced onion, minced jalapeño, and chopped cilantro to the mashed avocado. Pour in the lime juice immediately to preserve color and add flavor.

Season

Add kosher salt, freshly ground black pepper, and optional ground cumin. Fold gently to combine, tasting as you go. Adjust salt or lime juice to balance acidity and seasoning. If using, drizzle the extra-virgin olive oil and fold once to give a slight sheen.

Rest and serve

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. Taste once more and adjust seasoning if needed. Transfer to a serving bowl, garnish with a few cilantro leaves or a light sprinkle of diced tomato if desired, and serve with tortilla chips and lime wedges.

Arrange tortilla chips on a platter and place guacamole bowl in the center. Serve with lime wedges on the side for guests to squeeze more lime if desired.