Classic Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Finely mince the red onion and jalapeño (remove seeds if you prefer less heat). Finely chop the cilantro and mince or grate the garlic. If using tomato, cut in half, scoop out seeds and excess liquid, and dice into small pieces.

2. 2

   Add citrus and seasonings

   Add the fresh lime juice and fresh orange juice to the bowl with the avocado. The citrus helps flavor and slows browning. Add the minced garlic, sea salt, and black pepper.

3. 3

   Mash and combine

   Using a fork or a potato masher, gently mash the avocados to your preferred texture — leave some chunks for a more rustic guacamole or mash smooth for a creamier result. As you mash, fold in the minced red onion, jalapeño, and chopped cilantro so they distribute evenly.

4. 4

   Finish and adjust seasoning

   Fold in the diced tomato if using. Taste and adjust salt, lime juice, or jalapeño heat as needed. If desired, drizzle the extra-virgin olive oil over the top and gently fold for a glossy finish.

5. 5

   Rest and serve

   Let the guacamole rest at room temperature for 10–15 minutes to allow flavors to meld. Serve immediately with tortilla chips or cover tightly with plastic wrap (press the plastic against the surface of the guacamole to minimize air contact) and refrigerate for up to 24 hours.