Guacamole Recipe

Guacamole

1. 1

   Prepare produce

   Wash and dry the cilantro and jalapeño. Finely dice the white onion and place it in a small bowl of cold water for 5 minutes to mellow sharpness, then drain and pat dry. Seed (if desired) and finely mince the jalapeño. Seed the Roma tomato and dice into small pieces. Mince the garlic clove. Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl.

2. 2

   Mash avocados

   Using a fork or potato masher, mash the avocado to your preferred texture — leave some chunks for a rustic guacamole typical of Northern New Mexico. Aim for a mixture that is mostly smooth with some pea-sized pieces.

3. 3

   Season and combine

   Immediately add the fresh lime juice, kosher salt, and freshly ground black pepper to the mashed avocado and stir to incorporate. Add the finely diced and drained onion, diced tomato, minced garlic, chopped cilantro, and minced jalapeño. Sprinkle in the ground cumin if using and drizzle the olive oil. Fold gently until evenly combined, tasting as you go and adjusting salt, lime, or jalapeño heat to preference.

4. 4

   Rest and finish

   Let the guacamole rest for 5–10 minutes at room temperature to allow flavors to meld. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 24 hours.

5. 5

   Serve

   Transfer to a serving bowl, garnish with a small cilantro sprig and a light drizzle of olive oil if desired. Serve with tortilla chips or fresh vegetables. Offer extra lime wedges on the side.