Guacamole Recipe

Prepare produce

Wash the tomatoes, cilantro, and jalapeño. Halve the tomatoes, remove seeds if preferred, and finely dice to yield about 1 cup. Finely mince the red onion to yield 1/4 cup. Mince the jalapeño (remove seeds for milder heat). Finely mince the garlic. Roughly chop the cilantro leaves.

Prep avocados

Halve each avocado, remove the pit, and scoop the flesh into a medium mixing bowl. Use a fork to mash to your desired texture — leave some chunks for a rustic guacamole or mash smoother if preferred.

Combine ingredients

Add the diced tomatoes, minced red onion, minced jalapeño, minced garlic, and chopped cilantro to the mashed avocados. Pour in the lime juice and add the salt and black pepper. Gently fold everything together with a rubber spatula or fork, tasting and adjusting seasoning. If the guacamole seems dry, drizzle in the optional olive oil and fold once.

Add cheese

Gently fold in 1/2 cup crumbled queso fresco or feta, reserving a tablespoon to sprinkle on top for presentation.

Rest and finish

Let the guacamole rest at room temperature for 5–10 minutes to allow flavors to meld. Taste again and adjust lime or salt as needed. For best color, place a piece of plastic wrap directly on the surface if refrigerating for up to 24 hours.

Serve

Transfer to a serving bowl, sprinkle the reserved cheese on top, and garnish with a little extra chopped cilantro. Serve immediately with tortilla chips or vegetable crudités.

Short stack pancakes

If choosing the short stack, prepare or reheat two pancakes per usual recipe or from a mix; serve warm with butter and syrup on the side.

Cup of soup

If choosing soup, heat one cup of the selected soup until steaming (simmer gently) and serve hot alongside the guacamole.

Side salad

If choosing a side salad, assemble mixed greens, a few sliced vegetables (tomato, cucumber), and a light vinaigrette; toss and serve immediately.