Tradicional Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Halve the avocados, remove pits and scoop flesh into a medium bowl. Finely dice the tomatillo, seed and finely dice the roma tomato, mince the jalapeño (use less or leave seeds for more heat), and mince the garlic. Chop the cilantro leaves and squeeze fresh lime juice.

2. 2

   Mash avocados

   Using a fork or potato masher, lightly mash the avocado to your desired texture—leave some small chunks for a traditional consistency. Aim for a creamy base with some pieces remaining.

3. 3

   Combine pico ingredients

   Add the diced tomatillo, diced tomato, minced jalapeño, minced garlic, and chopped cilantro to the mashed avocado. Gently fold to combine so the pico elements are evenly distributed.

4. 4

   Season and adjust

   Stir in the lime juice, kosher salt, and freshly ground black pepper. Taste and adjust seasoning: add more salt, pepper, or lime juice as desired. If you want a slight sheen and rounder mouthfeel, stir in the optional teaspoon of olive oil.

5. 5

   Rest briefly

   Let the guacamole rest at room temperature for 5–10 minutes to allow flavors to meld. If not serving immediately, press plastic wrap directly onto the surface to minimize oxidation and refrigerate for up to 2 hours (best within 1 hour).

6. 6

   Serve

   Transfer to a serving bowl, garnish with a little extra chopped cilantro and a couple lime wedges. Serve with tortilla chips, tacos, or as a condiment.