La Cabana Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Cut the avocados in half lengthwise, remove the pits and scoop the flesh into a medium mixing bowl. Halve the tomato, scoop out and discard seeds with a spoon, then dice the flesh into small 1/4-inch pieces. Finely dice the red onion. Wash and finely chop the cilantro leaves. If using, halve the jalapeño, remove seeds for milder heat and mince finely.

2. 2

   Mash and combine

   Use a fork or potato masher to coarsely mash the avocado in the bowl until you have mostly chunky pieces with some creamy parts—avoid over-mashing; the guacamole should be chunky as described. Immediately pour in the fresh lime juice and sprinkle 2 teaspoons of the kosher salt and the freshly ground black pepper over the avocado. Mix gently to combine and distribute the lime juice (this helps slow browning).

3. 3

   Fold in veggies and herbs

   Add the diced tomato, diced red onion, and chopped cilantro to the mashed avocado. If using, add the minced jalapeño and the ground cumin. Gently fold everything together with a rubber spatula or spoon until evenly distributed, taking care not to overwork the avocado. Taste and adjust seasoning.

4. 4

   Adjust seasoning

   Add the remaining 1 teaspoon kosher salt in small increments if needed, tasting as you go, and more lime juice if you want brighter acidity. Adjust black pepper to taste.

5. 5

   Serve

   Transfer the guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize browning if not serving immediately. Serve with lime wedges on the side and tortilla chips or as desired. Best consumed within 1–2 hours for peak freshness.