Hass Avocado Guacamole Recipe

Prepare avocados

Slice each avocado lengthwise, rotate halves to separate, remove pits. Use a spoon to scoop flesh into a medium mixing bowl.

Mash and season

Use a fork or potato masher to mash the avocado to your preferred texture (slightly chunky is recommended). Immediately add the fresh lime juice and fine sea salt; stir to combine. The lime juice prevents browning and builds flavor.

Add aromatics & heat

Fold in the finely minced red onion, diced tomato (drain seeds/pulp if very watery), chopped cilantro, and minced jalapeño if using. Add the ground black pepper and optional ground cumin. Stir gently to combine without over-mashing the avocados.

Adjust & finish

Taste and adjust seasoning: add more salt or lime juice to balance. If desired, drizzle the extra-virgin olive oil over the top and gently fold to give a glossy finish. Let the guacamole rest 5–10 minutes at room temperature to allow flavors to meld.

Transfer the guacamole to a serving bowl. Garnish with a few chopped cilantro leaves and a light pinch of salt if desired. Serve with fresh lime wedges and tortilla chips alongside. Keep any leftover guacamole covered tightly with plastic wrap pressed directly onto the surface and refrigerate; best eaten within 24–48 hours.