House-made Guacamole Recipe

Prep produce

Wash the tomato, cilantro, and serrano. Peel the avocadoes and cut each in half lengthwise; remove pits and scoop flesh into a medium mixing bowl. Finely dice the roma tomato (discard seeds if you prefer a drier guacamole) and add to the bowl. Finely mince half a small red onion (about 2–3 tablespoons) and add to the bowl. Stem and finely chop the cilantro leaves and tender stems; reserve a small pinch of cilantro for garnish if desired.

Prepare serrano

Slice the serrano in half lengthwise, remove seeds for less heat (optional), then finely mince. Taste a small bit to check heat level. Add minced serrano to the bowl, adjusting amount if you prefer milder or spicier guacamole.

Mash and season

Using a fork or a potato masher, gently mash the avocado to your preferred texture — leave some chunks for a rustic guacamole or mash until mostly smooth. Immediately add the fresh lime juice to the mashed avocado and mix to combine (this brightens flavor and slows browning). Stir in the chopped tomato, minced red onion, chopped cilantro, sea salt, and black pepper. If using, add the ground cumin and olive oil; mix until evenly incorporated. Taste and adjust seasoning with more salt, lime juice, or serrano as needed.

Rest and finish

Let the guacamole sit at room temperature for 5 minutes to let flavors meld. If not serving immediately, press a piece of plastic wrap directly onto the surface to minimize air contact and refrigerate for up to 4 hours. Before serving, give a quick stir and garnish with the reserved cilantro and an optional light drizzle of olive oil or an extra squeeze of lime.

Spoon guacamole into a serving bowl and serve with tortilla chips and lime wedges. Serve immediately for best texture and color.