Guacamole Recipe

Prep produce

Peel and pit the avocados. Finely dice the red onion. Mince the cilantro leaves and tender stems. Seed and finely mince the jalapeño (adjust amount of seeds to control heat). If using tomato, halve, remove seeds, and finely dice the flesh.

Mash avocados

Place the avocado flesh in a medium bowl. Using a fork or a potato masher, mash to your preferred texture — smooth with small chunks or mostly smooth. Leave a bit of chunk for texture.

Combine ingredients

Add the diced red onion, minced cilantro, minced jalapeño, and diced tomato (if using) to the mashed avocados. Pour in the fresh lime juice to preserve color and add brightness.

Season and adjust

Stir in the sea salt, black pepper, and optional ground cumin. Taste and adjust seasoning: add more salt, lime juice, or jalapeño as needed. If desired, drizzle the extra-virgin olive oil over the top and gently fold it in for silkiness.

Rest for flavors to meld

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to marry before serving. If you need to hold it longer, press a piece of plastic wrap directly onto the surface to minimize browning and refrigerate up to 2 hours.

Scoop the guacamole into a serving bowl. Place the tortilla chips around the bowl or in a separate bowl. Garnish with extra cilantro leaves and lime wedges if desired. Serve immediately.