Guacamole Recipe
Make Guacamole Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
To Serve (optional)
Method
Main
- 1
Prepare produce
Halve the avocados lengthwise, remove pits, and scoop flesh into a medium bowl. Finely dice the red onion so you have about 1/2 cup; place in a small bowl of cold water for 5 minutes if you prefer milder onion flavor, then drain and pat dry. Core and seed the roma tomato, then dice it small (about 1/3 cup). Stem and finely chop the cilantro. Seed and finely mince the jalapeño (leave seeds in for more heat, remove for mild). Juice fresh limes to yield 2 tablespoons.
- 2
Mash and season
Using a fork or potato masher, roughly mash the avocado in the bowl to your preferred texture (smooth or chunky). Add the diced onion, tomato, chopped cilantro, minced jalapeño, and fresh lime juice. Sprinkle in the kosher salt, black pepper, and optional ground cumin. Fold everything together gently until evenly combined. Taste and adjust seasoning, adding up to an additional 1/2 teaspoon salt or more lime juice if needed.
- 3
Finish
If desired, drizzle the extra-virgin olive oil over the top and gently swirl to combine — this adds sheen and richness. Transfer to a serving bowl and press a piece of plastic wrap directly onto the surface of the guacamole to minimize oxidation and browning if not serving immediately.
To Serve
- 4
Serve the guacamole immediately with tortilla chips and lime wedges. If holding for up to 2 hours, keep refrigerated with plastic wrap touching the surface. Bring to room temperature before serving for best flavor.