Guacamole Recipe

Prepare avocados

Slice avocados in half, remove pits, and scoop flesh into a medium mixing bowl.

Mash to texture

Using a fork or potato masher, mash the avocado to your preferred texture — leave some chunks for a rustic guacamole or mash until mostly smooth for a creamier result.

Add acid and aromatics

Add the fresh lime juice immediately and stir to combine. Lime prevents excess browning and brightens flavor. Add the finely diced red onion, diced tomato, chopped cilantro, and minced jalapeño to the bowl.

Season

Sprinkle in the sea salt, freshly ground black pepper, and ground cumin (if using). Add the olive oil if you prefer a silkier mouthfeel. Mix gently until evenly combined, taste, and adjust seasoning: add more salt or lime juice as needed.

Rest briefly

Let the guacamole rest at room temperature for 5–10 minutes to allow the flavors to meld. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate for up to 4 hours.

Transfer guacamole to a serving bowl, garnish with a few cilantro leaves and a light drizzle of olive oil if desired. Serve with organic blue corn chips and lime wedges on the side.