Guacamole Recipe

Guacamole

1. 1

   Prepare avocados

   Cut each avocado in half lengthwise, remove the pit, and scoop the flesh into a medium mixing bowl. Keep one pit aside if you want to help slow browning while prepping other ingredients.

2. 2

   Mash avocado

   Using a fork or a potato masher, mash the avocados to your desired texture — lightly mashed for chunkier guacamole or more thoroughly for a smoother spread. Leave some small chunks for texture.

3. 3

   Add acid and seasonings

   Immediately add the fresh lime juice, kosher salt, and ground black pepper to the mashed avocado. Stir to combine; the acid helps preserve color and develops flavor.

4. 4

   Fold in aromatics

   Add the finely diced red onion, minced garlic, chopped cilantro, and finely chopped jalapeño to the avocado mixture. Gently fold them in so they are evenly distributed without over-mashing.

5. 5

   Add tomato and optional seasonings

   Gently fold in the seeded, finely diced roma tomato. If using, sprinkle the ground cumin and drizzle the extra-virgin olive oil, then taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

6. 6

   Rest (optional)

   Let the guacamole rest at room temperature for 10–15 minutes to allow flavors to meld. If you need to hold it longer, press plastic wrap directly onto the surface to minimize air contact and refrigerate for up to 24 hours.

7. 7

   Serve

   Transfer guacamole to a serving bowl, garnish with a little extra cilantro or a light drizzle of olive oil if desired, and serve with tortilla chips or fresh vegetables.