Classic Guacamole Recipe

Prepare produce

Wash the cilantro and jalapeño. Finely dice the red onion. Seed and finely mince the jalapeño (leave seeds for more heat). Halve the tomato, scoop out seeds, then dice to measure about 1/4 cup. Cut the limes and squeeze to get 2 tablespoons of fresh juice.

Halve and scoop avocados

Cut each avocado lengthwise around the pit. Twist halves to separate. Remove pits by gently tapping with a knife and twisting, or scoop with a spoon. Use a spoon to scoop avocado flesh into a medium bowl.

Mash and season

Using a fork or potato masher, mash the avocado to your desired texture — leave some chunks for a classic texture. Immediately add the 2 tablespoons lime juice and 1 teaspoon fine sea salt to the avocado and mix to combine; the acid and salt both brighten flavor and help slow browning.

Add mix-ins

Fold in the finely diced red onion (1/4 cup), chopped cilantro (2 tablespoons), minced jalapeño (1/2 jalapeño, or to taste), and diced tomato (1/4 cup). If using, stir in 1/8 teaspoon ground cumin and a pinch of black pepper. Taste and adjust seasoning — add more salt or lime juice as needed.

Final adjust and rest

Let the guacamole sit 5 minutes at room temperature to allow flavors to meld, or serve immediately. If not serving right away, press plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate up to 1 day.

Spoon the guacamole into a serving bowl. Garnish with a few cilantro leaves or a small drizzle of lime juice if desired. Serve with about 3 cups of tortilla chips and lime wedges on the side.