Restaurant Style Guacamole
Equipment
- Large mixing bowl
- Fork or potato masher
- Chef's knife
- Cutting board
- Citrus juicer
Ingredients
Guacamole
- 3 large ripe Hass avocados halved and pitted
- 2 tablespoons fresh lime juice from about 1½ limes, plus more to taste
- ¾ teaspoon kosher salt plus more to taste
- ⅓ cup white onion finely diced (about ½ small onion)
- 1 medium jalapeño seeded and finely minced (leave seeds in for extra heat)
- 1 medium Roma tomato seeded and finely diced
- ¼ cup fresh cilantro leaves roughly chopped
- 1 clove garlic finely minced (optional but recommended)
- ⅛ teaspoon ground cumin optional
Instructions
Prep the Ingredients
- Toss the finely diced white onion with a small pinch of salt in a small bowl and let it sit for 2–3 minutes. This mellow the sharp raw onion flavor.
- Seed and finely dice the Roma tomato. Pat it dry with a paper towel to remove excess moisture so it doesn't water down the guacamole.
- Finely mince the jalapeño (remove seeds for mild, keep them for heat) and roughly chop the cilantro leaves.
Mash the Avocados
- Scoop the avocado flesh into a large bowl. Add the lime juice and kosher salt.
- Using a large fork or potato masher, mash the avocados to your desired consistency — roughly 8–10 presses for a chunky texture with visible avocado pieces throughout. Do not overmix.
Mix and Season
- Fold in the diced white onion, jalapeño, tomato, cilantro, and garlic (if using). Add cumin if desired. Stir gently to combine while keeping the texture chunky.
- Taste and adjust seasoning — add more salt, lime juice, or jalapeño to your preference. Let the guacamole rest for 5 minutes, then taste and adjust one more time before serving, as the flavors continue to develop.
Serve
- Transfer to a serving bowl and garnish with an extra sprig of cilantro, a thin lime wheel, and a light sprinkle of flaky sea salt if desired. Serve immediately with tortilla chips.
Notes
Make-Ahead: Press plastic wrap directly onto the surface of the guacamole to eliminate air contact and refrigerate for up to 24 hours. Scrape off any thin brown layer before serving and stir to refresh.
Ripeness Tip: The best guacamole starts with perfectly ripe Hass avocados. They should yield gently when pressed but not feel mushy. Ripen hard avocados in a paper bag with a banana at room temperature for 1–2 days.
Heat Level: Remove all jalapeño seeds for mild guacamole. Keep the seeds for medium heat, or add a second jalapeño (with seeds) for hot.
Storage: Best consumed the day it's made. If storing, press plastic wrap directly onto the surface and refrigerate for up to 24 hours.
Nutrition
Calories: 180kcalCarbohydrates: 10gProtein: 2gFat: 16gSodium: 295mgFiber: 7gSugar: 1g