Classic Guacamole

A chunky-creamy guacamole with fresh cilantro, finely diced red onion and jalapeno, garlic, lime, and a hit of cumin. No tomatoes. Comes together in 10 minutes.

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4

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Ingredients

• 3 large avocados, cold from the fridge

• 1 large handful fresh cilantro (about 1/3 cup finely chopped)

• 1/2 large red onion, finely diced

• 1 jalapeno, finely diced (remove the seeds if you don’t want it spicy)

• 2 garlic cloves, minced (fresh works best, jarred works too)

• 1 lime

• 1/2 tsp cumin

• 2-3 generous pinches of salt

Optional add-ins

• Diced tomato (traditional, but I leave it out)

• Crumbled feta or cotija

• Extra lime

• A drizzle of good olive oil

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Instructions

1. Pop your avocados in the fridge at least 2 hours ahead. Cold avocados really do make a difference: the guac stays firmer and tastes fresher.

2. Grab a large bowl or a cutting board. I usually do this right on the board. Finely chop a large handful of cilantro until you have about 1/3 cup.

3. Add 1/2 finely diced large red onion, 1 finely diced jalapeno (remove the seeds if you want it mild), and 2 freshly minced garlic cloves on top of the cilantro. Finely diced is the move here, you want a little of everything in every bite.

4. Cut your 3 cold avocados in half, pop out the pits, and scoop the flesh into the bowl with the rest.

5. Squeeze the juice of 1 lime over the top. Hold back a little if you’re not sure. You can always add more after you taste it.

6. Add 1/2 tsp cumin and 2-3 generous pinches of salt. Mash with a fork. I like mine chunky so I keep the mashing light, but mash longer if you want it smoother.

7. Taste it. More lime? More salt? Adjust, then serve right away with chips, crudite, on tacos, or by the spoonful.

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