Fresh, chunky guacamole with perfect balance of lime, cilantro, and heat. This recipe emphasizes proper avocado selection and technique for restaurant-quality results.
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10 items
Prepare vegetables by finely dicing red onion, seeding and dicing tomatoes, and jalapeño peppers (remove seeds for less heat). garlic to smooth paste and finely chop cilantro. Set all prepared ingredients aside.
Cut avocados in half lengthwise by running knife around pit. Twist halves to separate. Remove pit carefully by tapping knife into pit and twisting to lift out. Scoop avocado flesh into large mixing bowl using spoon.
Immediately add lime juice to avocado and sprinkle with salt. Using fork or potato masher, coarsely mash avocados to desired consistency - leave some chunks for texture, don't make it completely smooth.
Add red onion, tomatoes, jalapeño, garlic paste, chopped cilantro, and cumin if using to mashed avocado. Gently fold together with fork or spoon until ingredients are evenly distributed but not overmixed.
Taste guacamole and adjust seasoning by adding more salt, lime juice, or jalapeño as needed. Mix briefly to incorporate adjustments.
Serve immediately in bowl with tortilla chips alongside, or press plastic wrap directly onto surface of guacamole (to prevent browning) and refrigerate up to 2 hours before serving.
