Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Wash and dry the cilantro and jalapeño. Cut the tomato in half, scoop out seeds with a spoon, then finely dice. Finely dice the red onion. Mince the garlic. Remove jalapeño seeds if you want milder heat, then mince finely.

2. 2

   Halve and scoop avocados

   Cut each avocado lengthwise around the pit. Twist halves to separate, remove the pit (carefully) and scoop the flesh into a medium mixing bowl.

3. 3

   Mash avocados

   Using a fork or potato masher, mash the avocado to your preferred texture — smooth, slightly chunky, or chunky. Leave some small chunks for texture, about 75% mashed.

4. 4

   Season and mix

   Immediately add the lime juice, kosher salt, and ground black pepper to the mashed avocado and stir to combine. Add the diced tomato, red onion, chopped cilantro, minced jalapeño, minced garlic, and ground cumin (if using). Fold gently until evenly distributed, tasting and adjusting seasoning as needed. Add more salt or lime juice to balance flavor.

5. 5

   Rest and serve

   Let the guacamole rest for 5 minutes at room temperature to allow flavors to meld. Transfer to a serving bowl, garnish with an extra cilantro sprig and a lime wedge. Serve with tortilla chips. If storing, press plastic wrap directly onto the surface to minimize browning and refrigerate up to 1 day.