Guacamole Recipe

Prepare produce

Wash the cilantro, lime, and serrano pepper. Finely chop enough cilantro to measure 2 tbsp. Finely mince the white onion to yield about 1/4 cup. Halve the serrano lengthwise, remove seeds if you want less heat, then finely mince (use gloves if sensitive). If using tomato, core and dice the tomato into small pieces and drain excess juice on paper towel.

Halve and scoop avocados

Cut each avocado lengthwise around the pit. Twist halves apart and remove pits (tap with a knife and twist or scoop with a spoon). Use a spoon to scoop the avocado flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash the avocados to your preferred texture (smooth to slightly chunky). Immediately add the 2 tbsp fresh lime juice and 1 tsp kosher salt and mix to combine — lime juice brightens flavor and slows browning.

Add aromatics

Fold in the 1/4 cup finely chopped onion, 2 tbsp minced cilantro, and the finely minced serrano pepper. Season with a pinch of ground black pepper. If using, add the diced tomato and a pinch of ground cumin. Taste and adjust salt, lime, or heat as needed.

Rest and serve

Let the guacamole rest at room temperature for 10 minutes to allow flavors to meld, or chill briefly if preferred. Transfer to a serving bowl, garnish with extra cilantro if desired, and serve with lime wedges. To slow browning during storage, press plastic wrap directly onto the surface of the guacamole before refrigerating.