Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely mince the red onion, jalapeño (remove seeds for less heat), and garlic. Dice the tomato and chop the cilantro. Measure out lime juice, salt, pepper, and optional spices.

2. 2

   Choose texture and mash

   Using a fork or a potato masher, begin mashing the avocado to your preferred consistency — for chunky guacamole mash about half the avocado flesh and leave some pieces whole; for smoother guacamole mash until mostly creamy. Leave small lumps if you want texture.

3. 3

   Season and mix

   Immediately add the 2 tablespoons lime juice and 1 teaspoon kosher salt to the mashed avocados to both flavor and slow browning. Add the 1 teaspoon black pepper, 1/4 teaspoon ground cumin (if using), and 1 teaspoon olive oil (if using). Fold in the minced red onion, jalapeño, garlic, diced tomato, and chopped cilantro. Mix gently until evenly combined, tasting as you go.

4. 4

   Adjust seasoning

   Taste and adjust seasoning: add more salt or lime juice to brighten if needed, or more jalapeño for heat. If the guacamole tastes flat, a pinch more salt will elevate the flavors. If it’s too thick, add a few drops of lime juice or a teaspoon of water/olive oil and stir.

5. 5

   Rest briefly

   Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. If you need to store it, press a piece of plastic wrap directly onto the surface to minimize air contact and refrigerate up to 24 hours (flavor and color will be best within the first day).

6. 6

   Serve

   Transfer to a serving bowl and sprinkle with red pepper flakes or Tajín if desired. Serve with tortilla chips, tacos, grilled meats, or as a topping for salads and bowls.