Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the roma tomato, removing seeds if you prefer less liquid. Finely mince the red onion so pieces are small and distributed evenly. Cut the jalapeño in half lengthwise, remove seeds and membranes for milder heat (or leave some for more heat), then finely mince. Chop the cilantro leaves and tender stems until you have about 2 tablespoons.

2. 2

   Mash avocados

   Using a fork or a potato masher, mash the avocado in the bowl to your preferred texture: leave it slightly chunky (small lumps) or mash smooth. Stop when consistency is even but still creamy.

3. 3

   Combine ingredients

   Add the diced tomato, minced red onion, minced jalapeño, and chopped cilantro to the mashed avocado. Pour in the lime juice, then add the kosher salt, black pepper, and optional ground cumin and olive oil. Gently fold everything together with a spatula or spoon until evenly combined, taking care not to overwork the avocado if you want some texture.

4. 4

   Adjust seasoning

   Taste and adjust seasoning: add more salt or lime juice if needed, and more jalapeño for heat. If guacamole seems too thick, stir in a small splash of water or an additional 1/2 teaspoon lime juice to reach desired consistency.

5. 5

   Serve and store

   Transfer guacamole to a serving bowl. To minimize browning if not serving immediately, press a piece of plastic wrap directly onto the surface to exclude air, or pour a thin layer of water or lime juice on top and pour off before serving. Serve with tortilla chips or vegetable sticks.