House Made Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the red onion and roma tomato (remove seeds to avoid extra liquid). Remove ribs and seeds from the jalapeño if you prefer milder heat, then mince. Mince the garlic. Chop the cilantro leaves and discard thick stems.

2. 2

   Mash avocados

   Using a fork or potato masher, mash the avocado to a mostly smooth but slightly chunky texture—leave some small chunks for mouthfeel. Do not overwork; aim for a consistency that still has visible pieces of avocado.

3. 3

   Season and combine

   Immediately add the fresh lime juice, kosher salt, and ground black pepper to the mashed avocado and stir to combine. Add the minced garlic, finely diced onion, minced jalapeño, and chopped cilantro. Fold in the seeded and diced tomato gently to avoid breaking it down. If using, add the ground cumin and olive oil, and mix until evenly distributed.

4. 4

   Adjust and rest

   Taste and adjust seasoning: add more salt, lime juice, or jalapeño as desired. Let the guacamole rest at room temperature for 10 minutes to allow flavors to meld. If you need to hold it longer, press plastic wrap directly onto the surface to minimize browning and refrigerate; bring back to room temperature before serving.

5. 5

   Serve

   Transfer the guacamole to a serving bowl. Garnish with a tiny sprinkle of chopped cilantro, a light grind of black pepper, and a lime wedge on the side. Serve with tortilla chips.