Guacamole Recipe

Prepare avocados

Slice the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl.

Add acid and salt

Immediately pour the fresh lime juice over the avocado flesh and sprinkle the kosher salt. The lime prevents browning and seasons the avocado.

Mash to texture

Using a fork or potato masher, mash the avocado to your preferred consistency: leave some chunks for a chunky guacamole or mash smooth for a creamier version. Stop when mostly mashed but still a little textured, about 30–45 seconds.

Prepare vegetables and herbs

Finely dice the red onion, seed and dice the tomato (press out excess juices with a spoon), mince the jalapeño, and chop the cilantro. If you prefer less heat, remove the seeds and membranes from the jalapeño before mincing.

Combine mix-ins

Add the diced red onion, diced tomato, minced jalapeño, and chopped cilantro to the bowl with the mashed avocado. Sprinkle in the ground cumin (if using) and freshly ground black pepper.

Fold gently

Gently fold the mix-ins into the avocado until evenly distributed, taking care not to overwork the avocado so it stays creamy.

Taste and adjust

Taste the guacamole and adjust seasoning as needed: add more salt, a little more lime juice for brightness, or more chopped jalapeño for heat.

Transfer the guacamole to a serving bowl. Garnish with extra cilantro leaves and serve with lime wedges on the side for squeezing over. Serve immediately with tortilla chips.

Storage note: To keep guacamole from browning if not serving right away, press a piece of plastic wrap directly onto the surface to eliminate air contact and refrigerate up to 24 hours. Stir before serving.