Guacamole Recipe

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely dice 1/2 small red onion (about 1/3 cup). Seed and finely dice the jalapeño (leave seeds for more heat or remove for mild). Core, seed, and dice the roma tomato, then gently press on a paper towel to remove excess juice if very wet. Mince the garlic clove finely. Roughly chop the cilantro leaves; discard large stems.

Mash and season

Using a fork or potato masher, mash the avocado to your preferred texture (smooth with small chunks recommended). Immediately stir in the fresh lime juice to prevent browning. Add kosher salt, black pepper, and the optional ground cumin and olive oil. Mix until seasoning is evenly distributed.

Fold in aromatic ingredients

Gently fold the diced red onion, jalapeño, tomato, minced garlic, and chopped cilantro into the mashed avocado. Taste and adjust seasoning, adding up to an additional 1/2 teaspoon salt or more lime juice if needed. If you prefer a brighter flavor, add another 1 teaspoon lime juice; for more heat, add more jalapeño.

Rest and serve

Let the guacamole sit at room temperature for 10 minutes to allow flavors to meld, or refrigerate up to 30 minutes for a cooler dip. Transfer to a serving bowl, drizzle a little extra-virgin olive oil over the top if desired, and sprinkle a pinch of chopped cilantro. Serve with tortilla chips or vegetable sticks. Leftovers: press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 2 days.