Ingredients
Equipment
Method
- Choose avocados that yield slightly to gentle pressure but aren't mushy. Cut each avocado in half lengthwise around the pit, then twist the halves apart and scoop the flesh into your mixing bowl using a spoon.
- Use a fork to break down the avocado pieces, leaving some chunks intact for that signature chunky texture. Press down gently and fold the avocado over itself a few times until you reach your desired consistency.
- Squeeze your lime directly over the mashed avocado and stir immediately to prevent browning and brighten the flavor.
- Cut your red onion in half, then slice each half into thin strips before dicing into small, uniform pieces. Fold the diced onion evenly into the guacamole.
- Cut your Roma tomato in half lengthwise and gently squeeze out the watery seed compartment using your palm. Dice the remaining flesh and add to the bowl, stirring gently to combine.
- Roughly chop fresh cilantro into bite-sized pieces and fold them into the mixture.
- Add a pinch of salt and optional cayenne pepper to taste, adjusting until the flavors feel balanced and bright.
- Give the guacamole a final stir and taste once more. Adjust salt, lime, or cilantro if needed. Transfer to a serving bowl and serve immediately.
Notes
Save an avocado pit and nestle it into the center of your guacamole before covering and refrigerating; the pit slows browning by minimizing air exposure on the surface.