Guacamole Recipe
Make this Guacamole Recipe: creamy mashed Hass avocados brightened with lime, cilantro, and jalapeo for a perfect party dip.
Ingredients
- 4 medium ripe Hass avocados (about 28 oz / 800 g total), halved, pitted, and flesh scooped out
- 3 tablespoons (30 g) finely diced red onion
- 2 tablespoons (6 g) finely chopped fresh cilantro leaves and tender stems
- 1 small jalapeo pepper (about 10 g), seeded and very finely minced (leave some seeds for extra heat, optional)
- 1 small garlic clove (3 g), finely minced to a paste
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin (optional, for a slightly smoky flavor)
- 3 tablespoons (45 ml) freshly squeezed lime juice (about 110 limes), at room temperature
- 1 small ripe Roma tomato (about 70 g), seeded and finely diced (optional, for texture)
- 1 tablespoon (15 ml) extra-virgin olive oil (optional, for extra richness and a silkier texture)
- Tortilla chips, warmed (see instructions) or warm soft corn tortillas, for serving
- 1 tablespoon (5 g) crumbled cotija cheese or queso fresco, for garnish (optional)
- 1 tablespoon (5 g) finely chopped fresh cilantro, for garnish (optional)
- 1 teaspoon (3 g) finely diced red onion, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
Step 1: Warm the tortilla chips or tortillas
If you plan to serve warm tortilla chips or soft corn tortillas, preheat the oven to 350°F (175°C), then spread the chips or tortillas in a single even layer on a baking sheet and set aside; they'll be warmed just before serving so they stay crisp and fragrant. Keep everything neat on the baking sheet placed on the quartz surface until you're ready to heat.
Step 2: Build the aromatic base (onions, cilantro, jalapeño, garlic)
Combine the finely diced red onion, chopped cilantro, very finely minced jalapeño (leave a few seeds if you want extra heat), and the garlic paste in a medium mixing bowl. Use a small wooden spoon to fold them together until the pieces are evenly distributed and fragrant — this is the raw aromatic foundation that will lend brightness and bite to the guacamole.
Step 3: Season and let the aromatics mellow
Season the aromatic mixture with sea salt, freshly ground black pepper, and ground cumin if you’re using it; pour in the freshly squeezed lime juice and stir until the salt begins to dissolve and the onions look slightly glossy. Let this sit for about five minutes at room temperature so the lime brightens and slightly pickles the onions and softens the raw garlic.
Step 4: Halve, pit, and scoop the avocados
Halve the ripe Hass avocados, remove the pits, and scoop the flesh into a large bowl. Check the flesh: it should yield gently to pressure and be uniformly green with minimal browning for the best texture and color. Set the peels and pits aside on the surface while you prepare to mash.
Step 5: Mash to your preferred texture
Mash the avocado with a fork or potato masher to your desired consistency — leave some small chunks for a chunky guacamole or continue until mostly creamy for a smoother result. Aim for a luscious, slightly oil-sheen surface with small pockets of intact avocado for visual interest and texture.
Step 6: Fold in the seasoned aromatics
Gently fold the rested aromatic mixture into the mashed avocado using a spatula or large spoon. Mix just until evenly distributed so you still see bright flecks of cilantro, red onion, and jalapeño throughout the creamy green matrix; the contrast of textures is the point here.
Step 7: Add tomato and oil if using
If you’re using diced Roma tomato and a splash of extra-virgin olive oil, fold them in gently now until just combined — the tomato should remain in small, juicy cubes and the oil should give a faint sheen without making the guacamole runny. Avoid overmixing so the guacamole retains its chunky personality.
Step 8: Taste and balance
Taste the guacamole and make micro-adjustments: a pinch more salt to lift flavors, a squeeze more lime for brightness, or a few more minced jalapeño seeds for heat. Aim for a lively, balanced bite with noticeable lime acidity, gentle salt, and a faint grassy cilantro note.
Step 9: Optional brief chill to meld flavors
If you prefer the flavors to settle, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for 15–30 minutes. This short rest blends the aromatics without losing the vibrant green color.
Step 10: Warm the chips just before serving
Just before serving, place the prepared baking sheet of chips or tortillas in the oven and warm for 5–8 minutes until the chips become fragrant and crisp or the tortillas are pliable and steaming; remove and keep covered lightly so they stay warm. Place the warmed baking sheet back on the quartz surface to cool slightly before plating.
Step 11: Transfer to a serving bowl and garnish
Spoon the guacamole into your serving bowl, smoothing the top if desired. Garnish with crumbled cotija or queso fresco, a sprinkle of extra finely chopped cilantro, and a little diced red onion for color and texture. Serve immediately with the warm tortilla chips or soft tortillas and lime wedges alongside.
Step 12: Serving window and storage
Serve the guacamole within one to two hours for peak color and texture. If you must store leftovers, press plastic wrap directly onto the surface, seal with a lid, and refrigerate for up to 24 hours; stir gently before serving and adjust seasoning with a bit more lime and salt if needed.
Notes
- Press plastic wrap directly onto the guacamole surface to slow browning and store in an airtight container.
- If flavors seem flat after chilling, add a little extra lime juice and salt before serving.
- For a creamier texture, stir in a tablespoon of olive oil just before serving.
- Use ripe Hass avocados for best flavor and texture. Avoid underripe or overly brown fruit.