Guacamole Recipe

Prepare produce

Wash the cilantro and jalapeño. Cut the tomato in half, remove seeds with a spoon, and finely dice. Finely chop the red onion. Seed the jalapeño (for less heat) and mince very finely. Mince the garlic clove if using. Cut the limes and juice them; measure 2 tablespoons of fresh lime juice and reserve wedges.

Halve and scoop avocados

Using a sharp knife, slice each avocado lengthwise around the pit. Twist the halves to separate. Carefully remove the pit (tap with the blade and twist, or scoop with a spoon). Use a spoon to scoop the avocado flesh into a medium mixing bowl.

Mash avocado

Using a fork or potato masher, mash the avocado to your preferred texture: mostly smooth or leaving some chunky pieces. Leave a few small chunks for texture (about 70% mashed, 30% chunky is common).

Add flavorings

Add the measured fresh lime juice, kosher salt, and a pinch of ground black pepper to the mashed avocado. If using, add the minced garlic and 1/4 teaspoon ground cumin. Mix gently to combine; lime brightens flavor and helps slow browning.

Fold in vegetables and herbs

Add the diced tomato, chopped red onion, minced jalapeño, and chopped cilantro to the avocado mixture. Fold them in gently with a spatula or spoon so the guacamole stays slightly chunky and evenly combined. Taste and adjust seasoning: add more salt, lime juice, or jalapeño as desired.

Rest and serve

Let the guacamole rest at room temperature for 10 minutes if possible to allow flavors to meld. Transfer to a serving bowl, garnish with extra cilantro or a lime wedge if desired. Serve immediately with tortilla chips or vegetable sticks. If storing, press plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate for up to 24 hours; stir gently before serving.