Guacamole Fresco Recipe

Guacamole

1. 1

   Prepare produce

   Slice each avocado in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Halve the lime and juice it to yield about 2 tablespoons. Finely mince the red onion, chop the cilantro, remove seeds from the tomato and dice it small, and seed and finely mince the jalapeño if using.

2. 2

   Mash avocados

   Using a fork or potato masher, mash the avocado to your desired texture — leave some chunks for a rustic guacamole or mash more for a smoother result. Stop when mostly mashed with some small chunks remaining.

3. 3

   Season and combine

   Immediately add the fresh lime juice to the mashed avocado to prevent browning. Add the fine sea salt, ground black pepper, and ground cumin if using. Stir to combine.

4. 4

   Fold in aromatics and tomato

   Add the minced red onion, diced tomato (drain any excess juice before adding to avoid watery guacamole), chopped cilantro, and minced jalapeño. Gently fold them into the avocado mixture until evenly distributed. Taste and adjust seasoning: add more salt or lime juice as needed.

5. 5

   Rest and serve

   Allow the guacamole to sit at room temperature for 5–10 minutes to let the flavors meld. Transfer to a serving bowl and garnish with an extra sprinkle of chopped cilantro and a lime wedge. Serve with tortilla chips or vegetable sticks. If you need to store leftovers, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate for up to 24 hours.