Fresh Guacamole Recipe

Prepare vegetables and herbs

Peel and finely dice the red onion into small uniform pieces. Wash the cilantro, shake dry, then finely chop enough to measure about 1/4 cup packed. If using jalapeño, cut in half lengthwise, remove seeds and ribs for less heat, and finely dice about half of the pepper. If using tomato, halve, scoop out seeds and excess juice, then dice finely.

Halve and scoop avocados

Cut each avocado in half lengthwise, twist halves to separate, and remove pits. Using a spoon, scoop the avocado flesh into a medium mixing bowl. If any avocado is not ripe (very firm), reserve and use only ripe ones — the recipe assumes 3 ripe avocados.

Mash avocado

Using a fork or potato masher, mash the avocado to your preferred texture: slightly chunky (small lumps remain) or smooth. Stop when the texture is consistent but not gummy.

Add aromatics and citrus

Add the diced red onion, chopped cilantro, and diced jalapeño (if using) to the mashed avocado. Pour in the fresh lime juice (about 2 tablespoons). Lime both flavors and helps slow browning.

Season and adjust

Stir gently to combine, then add 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more salt, lime juice, or jalapeño to preference. If using tomato, fold in the diced tomato at the end so it retains texture.

Finish and serve

Transfer guacamole to a serving bowl. Press plastic wrap directly onto the surface if you need to hold it for a short time to minimize browning. Serve immediately with lime wedges and tortilla chips alongside.