Guacamole Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Reserve one small wedge of avocado if you want to keep the guacamole a little chunkier and to slow browning on top.

Mash and season

Using a fork or potato masher, coarsely mash the avocado to your desired texture (smooth or slightly chunky). Immediately add 2 tbsp lime juice and 1 tsp sea salt; stir to incorporate. The acid from the lime helps prevent browning and builds flavor.

Add aromatics and mix

Fold in 1 cup finely diced red onion, 1 cup seeded diced Roma tomato, 1 tbs chopped cilantro, and 1 tsp finely minced jalapeño. Add 1 tsp black pepper, 0.25 tsp ground cumin (optional), and 1 tsp olive oil (optional) and gently combine until evenly distributed. Taste and adjust salt, lime, or jalapeño heat as needed.

Transfer the guacamole to a serving bowl. For better color retention, press a piece of plastic wrap directly onto the surface of the guacamole or place the reserved avocado wedge on top. Chill for 10–15 minutes if you prefer it cold, otherwise serve immediately.

Combine ingredients

In a separate bowl, combine 2 cups small-diced Roma tomatoes, 0.5 cup finely diced white onion, 1 tbsp minced jalapeño, and 0.25 cup chopped cilantro.

Dress and season

Add 1 tbsp lime juice, 0.5 tsp sea salt, and 0.25 tsp black pepper. Gently toss to combine. Taste and adjust seasoning—add more lime or salt if desired.

Let the pico sit 10–15 minutes at room temperature to allow the flavors to meld, then serve in a small ramekin alongside the guacamole so diners can add pico to their scoops or enjoy separately.