Side Of Guac Recipe

Halve and pit avocados

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

Finely dice aromatics and tomato

Finely dice the red onion and Roma tomato so pieces are small (about 1/8–1/4 inch). Remove seeds from the jalapeño for less heat, then finely mince. Chop the cilantro leaves and discard large stems.

Measure out the lime juice, salt, pepper, and cumin so they're ready to add.

Mash avocado

Using a fork or potato masher, roughly mash the avocado in the bowl to your preferred texture — leave some small chunks for a classic side-of-guac texture.

Add lime and seasonings

Immediately stir in the 2 tablespoons fresh lime juice to prevent browning. Add the kosher salt, a pinch of black pepper, and 1/8 teaspoon ground cumin if using. Taste and adjust salt as needed.

Fold in vegetables and herbs

Gently fold in the diced red onion, minced jalapeño, diced tomato, and chopped cilantro until evenly distributed. Do not overmix to preserve texture.

Finish and adjust

Drizzle the optional 1/2 teaspoon olive oil over the top and give a light stir for a glossy finish. Taste and adjust lime, salt, or jalapeño to your preference.

If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate up to 4 hours.

Transfer the guacamole to a small serving bowl. Garnish with an extra cilantro leaf and a light grind of black pepper if desired. Serve with tortilla chips and lime wedge on the side.