Small Guacamole Recipe

Prepare avocado

Halve the avocado lengthwise, remove the pit, and scoop the flesh into a small bowl. Reserve one small wedge of avocado if you prefer a chunkier texture and will fold it in later.

Mash avocado

Using a fork, mash the avocado to your desired consistency — smooth with some small chunks is typical for a small batch. Leave a few larger pieces if you reserved a wedge.

Add aromatics and seasoning

Add the lime juice immediately to the mashed avocado and stir to combine. Mix in the finely diced red onion, diced tomato, chopped cilantro, and minced jalapeño. Add kosher salt, a pinch of freshly ground black pepper, and the optional pinch of ground cumin.

Taste and adjust

Taste the guacamole and adjust seasoning as needed: add up to another 1/2 teaspoon salt or more lime juice if it tastes flat, or more jalapeño if you want heat. If you reserved a wedge, fold it in now to create chunkier texture.

Rest briefly

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

Serve

Transfer to a serving bowl, garnish with a small cilantro sprig if desired, and serve with a lime wedge and tortilla chips.

Place tortilla chips in a bowl or on a platter alongside the guacamole for dipping.