Guacamole Recipe

Prepare avocados

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl.

Mash & season

Add the lime juice and salt to the avocado. Using a fork or potato masher, mash to your preferred texture—leave some small chunks for texture or mash smooth for a creamier guacamole.

Add aromatics

Fold in the minced red onion, jalapeño, chopped cilantro, and diced tomato (if using). Add a pinch of ground cumin if desired. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

Transfer the guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize browning if not serving immediately.

Combine ingredients

In a medium bowl combine the diced roma tomatoes, finely diced white onion, chopped cilantro, and minced jalapeño.

Season

Add the lime juice, salt, and a pinch of black pepper. Stir gently to combine. Taste and adjust salt or lime juice to balance acidity and seasoning.

Let rest 10 minutes at room temperature to allow flavors to meld before serving.

Arrange the guacamole and pico de gallo side by side on a platter or in separate bowls. Garnish with extra cilantro and lime wedges if desired.

Serve immediately with tortilla chips. If storing, keep guacamole sealed with plastic wrap pressed to the surface and refrigerate up to 1 day; pico de gallo will keep up to 2 days refrigerated.