Our Fave Guacamole Recipe
Whip up Our Fave Guacamole Recipe in 10 minutes for fresh, chunky guacamole everyone will love.
Ingredients
- 2 large avocados (ripe)
- 1-2 limes (juiced)
- 1/2 small white onion (or red onion, finely diced)
- 1 Roma tomato (seeded and diced)
- 1 jalapeno (seeded and minced (optional))
- 2 tablespoons chopped fresh cilantro
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
Step 1: Halve, Peel and Pit the Avocados
Begin by slicing the avocados lengthwise, gently twisting the halves apart. Remove the pits, then scoop the creamy flesh from the skins and place all avocado pieces into the matte grey ceramic mixing bowl you'll use throughout. Keep the bowl centered on the painted white pine surface so everything stays tidy and ready; the textured, pale-green flesh should glisten slightly from natural ripeness as you transfer it, promising the creamy-but-chunky base we want.
Step 2: Brighten and Mash to Chunky Perfection
Squeeze fresh lime juice—start with one lime—over the avocado in the same bowl, then use a fork to gently mash. Aim for a chunky, slightly whipped texture: soft peaks of avocado, a few larger curds of fruit remaining, and a light sheen from the lime juice. Season with a little salt and pepper and pause to taste; the mash should read as creamy pale green with visible flecks of darker avocado skin remnants and a glossy citrus touch.
Step 3: Fold in the Fresh Mix-Ins and Season
Add the finely diced white onion, seeded diced Roma tomato, minced seeded jalapeño (if using), and the chopped cilantro directly into the mashed avocado. Stir just enough to distribute the colorful diced pieces without over-smoothing — you want bright red tomato cubes, tiny white onion bits, specks of jalapeño, and neon cilantro leaves suspended in the chunky base. Taste and adjust with more salt, pepper, or lime juice until the balance sings.
Step 4: Serve Immediately in the Same Bowl
Spoon the finished guacamole into the same matte grey ceramic bowl for serving (or simply present the bowl as-is), garnish with a small cilantro sprig and a lime wedge on the rim. Arrange a small pile of golden tortilla chips nearby on the white painted pine surface and leave a halved lime and an uncooked Roma tomato close by to emphasize freshness. Serve immediately while the texture is still chunky and cool.
Notes
- Use slightly under-ripe avocados that yield slightly to pressure for best texture.
- Seed the tomato to prevent watery guacamole.
- Press plastic wrap directly onto the guacamole surface to slow browning.
- Adjust salt and lime gradually and taste as you go.
- For a milder heat, omit the jalapeno or remove the seeds.