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Guacamole

Guacamole with vibrant green mashed avocado, red tomato pieces, and cilantro-forward flavor. Made by mashing for your preferred texture, folding in fresh vegetables, then seasoning and serving with tortilla chips.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Avocados
  • 3 ripe avocados Halved and pitted.
Aromatics and herbs
  • 0.5 white onion Finely diced.
  • 1 jalapeño Minced.
  • 0.25 cup fresh cilantro Chopped.
Vegetables and citrus
  • 1 Roma tomato Diced.
  • 2 tbsp fresh lime juice
Seasonings
  • 0.25 salt and pepper To taste. Use to season after mixing.
Serving
  • 1 tortilla chips For serving.

Equipment

  • 1 medium bowl

Method
 

Mash the avocado
  1. Scoop the ripe avocado flesh into a medium bowl and discard the pits. Use a fork to start mashing while the avocado is fresh.
  2. Mash the avocado with a fork until you reach your preferred consistency, leaving some texture if you want it chunky. Stop when it looks vibrantly green with visible lumps.
Fold in fresh ingredients
  1. Fold in the diced white onion, minced jalapeño, chopped cilantro, and diced Roma tomato. Stir gently just until the red tomato pieces and green cilantro are evenly distributed.
Season and combine
  1. Add the fresh lime juice and gently toss to combine. Mix until the avocado looks glossy and the mixture tastes bright.
  2. Season with salt and pepper to taste and stir once more. Adjust gradually so the flavor pops without overpowering the avocado.
Serve or prevent browning
  1. Transfer the guacamole to a serving bowl and serve immediately with warm tortilla chips. Keep it at the center of the bowl with visible tomato and cilantro flecks.
  2. If not serving right away, place plastic wrap directly on the surface of the guacamole to prevent browning. Press the wrap lightly so it touches the top layer.

Notes

For the best color and flavor, serve within 30–60 minutes; avocado browning is normal but slowing it works well with plastic wrap on the surface. Refrigerate in an airtight container up to 1 day, then stir and taste again with a little extra lime juice if needed. Freezing is not recommended because the texture turns watery. For a lower-heat version, remove the jalapeño seeds and membranes (or use less jalapeño) while keeping the same method.