Guacamole Recipe

Guacamole

1. 1

   Prepare avocados

   Cut the avocados in half lengthwise and remove the pits. Using a spoon, scoop the flesh into a medium mixing bowl. Discard skins and pits (or reserve one pit to help slow browning if desired).

2. 2

   Mash avocado

   Using a fork or potato masher, roughly mash the avocado to your preferred consistency — leave some chunks for texture or mash smooth for a creamier guacamole.

3. 3

   Add citrus and aromatics

   Immediately add the fresh lime juice to the mashed avocado and stir to combine. Add the finely diced red onion, diced tomato (drained of excess juices if very ripe), chopped cilantro, and minced jalapeño. Mix gently to distribute ingredients evenly.

4. 4

   Season

   Add kosher salt, freshly ground black pepper, and the optional ground cumin and olive oil. Taste and adjust seasoning, adding more salt or lime juice as needed. If you prefer less heat, add jalapeño sparingly or remove seeds before mincing.

5. 5

   Rest and serve

   Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. Transfer to a serving bowl, garnish with extra cilantro leaves if desired, and serve with lime wedges alongside tortilla chips or as desired. If not serving immediately, press a piece of plastic wrap directly on the surface to minimize browning and refrigerate up to 24 hours.