Guacamole Mexicano Recipe

Prepare produce

Peel, pit and roughly chop the avocados into 1/2-inch pieces. Finely dice the onion until you have about 1/2 cup. Core and dice the tomatoes into small pieces, discarding seeds if you prefer a thicker guacamole. Finely chop the cilantro leaves (avoid large stems) to measure about 1/4 cup.

Optional chili prep

If using chili, cut the jalapeño or serrano in half lengthwise, remove seeds for less heat (or keep some for more), and finely mince. Measure and set aside.

Combine ingredients

Place the chopped avocados in a medium mixing bowl. Add the diced onion, diced tomatoes, chopped cilantro and minced chili (if using).

Add lime and seasonings

Pour in 2 tablespoons fresh lime juice. Sprinkle 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon ground cumin (if using) over the mixture.

Mix and adjust texture

Gently fold the ingredients with a wide spoon or a fork — mashing a few avocado pieces against the side of the bowl to create a mix of creamy and chunky textures. Taste and adjust: add more lime juice or salt as desired.

Rest and serve

Let the guacamole sit at room temperature for 5–10 minutes for flavors to meld. Serve with lime wedges and tortilla chips. If not serving right away, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 24 hours.