This classic guacamole combines ripe avocados with lime juice, fresh cilantro, and jalapeño for a vibrant, restaurant-quality dip that comes together in minutes. The balance of acid, heat, and herbaceous flavor makes it a versatile companion to chips, tacos, or any Mexican meal.
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Cut avocados in half, remove pit, and scoop flesh into a bowl.
Add lime juice and salt, then mash with a fork to desired consistency.
Fold in red onion, jalapeño, cilantro, garlic, and cumin.
Taste and adjust seasoning with additional salt and lime juice as needed.
Serve immediately or press plastic wrap directly onto surface and refrigerate until ready to serve.
Written automatically by CookOS, not by the creator.
Press plastic wrap directly onto the surface and refrigerate until ready to serve to prevent browning.
Written automatically by CookOS, not by the creator.
Ripe avocados yield slightly to gentle pressure when held in your palm but should not be mushy. Skin may darken as they ripen. If too firm, ripen at room temperature for 1–3 days.
Yes. Press plastic wrap directly onto the surface of the guacamole to prevent browning and refrigerate until ready to serve, as instructed in step 5.
Omit it entirely, or use flat-leaf parsley for a milder herbaceous flavor. Cilantro is traditional, but not essential.
Mild to moderate. One jalapeño adds gentle heat; use two for more kick, or omit seeds for less spice. Adjust to your preference in step 3.
Avocado oxidizes when exposed to air. Minimize browning by pressing plastic wrap directly onto the surface before refrigerating, as described in step 5.
