Guacamole Recipe

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the half red onion. Cut the jalapeño in half lengthwise, remove seeds and ribs for milder heat (or leave some in for more heat), then finely mince. If using tomato, halve, scoop out seeds and juice, and dice the flesh. Mince the garlic if using. Roughly chop the cilantro leaves and tender stems.

Mash and combine

Using a fork or potato masher, lightly mash the avocado to your preferred texture — smooth or leaving some chunks. Add the diced onion, minced jalapeño, chopped cilantro, optional tomato, and optional garlic to the bowl.

Season

Pour in the lime juice, then add the kosher salt and black pepper. Gently fold and mix everything until well combined. Taste and adjust seasoning: add more salt, lime juice, or jalapeño as desired.

Rest and serve

For best flavor, let the guacamole sit at room temperature for 10–15 minutes to allow flavors to meld. Transfer to a serving bowl, garnish with a few cilantro leaves or a sprinkle of finely diced onion if desired, and serve immediately with tortilla chips. To store, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 24 hours.