Guacamole Recipe

Prepare produce

Cut the avocados in half lengthwise, remove pits, and scoop the flesh into a medium bowl. Finely dice the tomato after removing seeds (to avoid excess liquid). Mince the red onion, chop the cilantro, and finely mince the jalapeño (remove seeds for milder guacamole).

Mash avocados

Using a fork or a potato masher, mash the avocado to your desired texture — leave some small chunks for a rustic guacamole or mash until mostly smooth for a creamier result.

Combine ingredients

Add the diced tomato, minced red onion, chopped cilantro, and minced jalapeño to the bowl with the mashed avocado. Pour in the fresh lime juice and sprinkle the kosher salt, black pepper, and ground cumin (if using).

Mix and taste

Gently fold the ingredients together until evenly combined. Taste and adjust seasoning: add more salt, lime juice, or chile as needed.

Transfer guacamole to a serving bowl. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours.

Just before serving, drizzle the top with a small amount of extra-virgin olive oil if desired and serve with lime wedges and tortilla chips or vegetable sticks.