Prep time: 20 minutes
Good guacamole requires perfectly ripe avocados, which yield slightly to touch. (Haas are our favorite). This recipe provides the guidelines for basic guacamole with lime juice, garlic, jalapeño, and salt. We always add a pinch of cumin for added flavor. Adjust the ingredients and add others, such as chopped tomato, chopped onion, corn, or black beans, to suit your taste buds. The jalapeño’s heat is concentrated in its ribs and seeds, so add the seeds to the guacamole at your own risk.
2 ripe medium avocados, (about 1 pound), halved
1 plum tomato, seeded and chopped (optional)
1/4 C chopped fresh cilantro
1 Tbsp fresh lime juice, plus more as needed
2 tsp minced garlic
1 tsp finely minced jalapeño chile, plus more as needed
1/4 tsp fine seasalt, plus more as needed
1/8 tsp ground cumin
tortilla chips for serving, (we like the grain-free Siete brand of chips!)
2 ripe medium avocados
1 plum tomato
1 bunch cilantro
1 jalapeño chile
tortilla chips, such as Siete brand
Using a metal spoon, scoop out the avocado flesh, releasing it from the peel. Remove the pit. Put the flesh in a medium bowl and lightly mash with a fork. Add the tomato (optional), cilantro, the lime juice, garlic, jalapeño, salt, and cumin and stir to combine. Taste and season with more lime juice, jalapeño, and kosher salt, if necessary. Serve with tortilla chips.
Do-Ahead: Guacamole is best made and served immediately, but you may refrigerate it, covered, with plastic wrap pressed directly onto the top of the guacamole, for 4 to 6 hours. Taste and adjust the seasonings just before serving, as the guacamole’s flavor dulls over time.