Guacamole Recipe

Halve and pit avocados

Slice each avocado lengthwise around the pit. Twist halves to separate, remove the pit with a spoon or carefully tap and twist out with a knife. Scoop flesh into a medium bowl.

Finely dice the red onion (about 1/4 cup), seed and dice the roma tomato, finely mince the jalapeño (remove seeds for milder heat), and chop the cilantro. Place these in a small bowl to keep ready.

Mash avocado

Use a fork or potato masher to mash the avocado in the medium bowl to your preferred texture: smooth or slightly chunky. Leave some small pea-sized pieces for texture.

Immediately add the 2 tablespoons fresh lime juice and 1 teaspoon kosher salt to the mashed avocado. Stir to combine. Lime juice brightens flavor and helps slow browning.

Taste and add the black pepper (about 1/4–1/2 teaspoon to start) and the optional 1/4 teaspoon ground cumin if using. Adjust salt and lime to taste.

Fold the diced red onion, diced tomato, minced jalapeño, and chopped cilantro into the seasoned avocado gently so you keep some chunk and freshness. Mix until evenly distributed, but avoid over-mashing the avocado.

Transfer guacamole to a serving bowl. If you want to keep it green for longer, smooth the surface and press a piece of plastic wrap directly onto the surface to minimize air contact, or pour a thin film of water or lime juice on top and drain before serving.

Drizzle the optional teaspoon of olive oil over the top for a glossy finish, garnish with a few cilantro leaves, and serve immediately with tortilla chips or fresh vegetables. Serve extra lime wedges on the side.