Signature Fresh Smashed Guacamole Recipe

Prepare produce

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the seeded tomato, mince the red onion, finely chop the cilantro, and seed and mince the jalapeño. Squeeze the limes so you have approximately 2 tbs of fresh lime juice.

Smash the avocados

Using a potato masher or the back of a sturdy fork, coarsely smash the avocado flesh in the bowl. Aim for a combination of creamy and chunky texture—leave some pea- to quarter-inch-sized pieces for bite and texture. Do not puree.

Season and mix

Immediately add the 2 tbs fresh lime juice and 1 tsp sea salt to the smashed avocados to season and slow oxidation. Add 1 tsp freshly ground black pepper, 0.25 tsp ground cumin (if using), 1 tsp extra-virgin olive oil, the minced jalapeño, minced red onion, diced tomato (gently drained of excess juice), and 3 tbs chopped cilantro. Fold gently with a spatula until evenly combined, taking care not to overwork so texture remains slightly chunky.

Taste and adjust

Taste the guacamole and adjust seasoning: add more salt (in 1/4-tsp increments), a squeeze more lime, or additional jalapeño for heat. If tomato made the mix watery, tilt the bowl and spoon out a little excess liquid before serving to avoid soggy chips.

Transfer the smashed guacamole to a shallow serving bowl. Smooth the top with the back of a spoon, leaving some peaks and valleys to hold garnishes.

Sprinkle the top with 2 tbs crumbled queso fresco or cotija if using, and scatter 1/2 tsp chili flakes (or crushed chile de árbol) for visual heat. Drizzle a tiny additional 1/2 tsp olive oil over the top if desired and garnish with a couple of cilantro leaves.

Serve immediately with 6 cups of tortilla chips and lime wedges on the side. If you must hold the guacamole for up to 30 minutes, press a piece of plastic wrap directly onto the surface to limit browning and keep refrigerated until serving.