Guacamole from Scratch

Steps

1. Halve the avocados, remove the pits, and scoop the flesh into a wide bowl. Add the lime juice and sea salt immediately — the acid prevents browning and seasons the base.
2. Mash the avocado with a fork to your preferred texture. For chunky guacamole, mash roughly and leave visible pieces. For smoother guacamole, work it more thoroughly.
3. Fold in the diced onion, minced jalapeño, and chopped cilantro. Stir gently — you want to distribute without turning everything into a paste.
4. Add the diced tomato last and fold in with just 2-3 strokes. Tomato releases water if overworked, so handle it minimally.
5. Taste and adjust. It almost always needs more salt or more lime. Add in small increments and taste after each addition.

Why It Works

The key is adding lime juice and salt to the avocado before anything else — this seasons the base layer so every bite has flavor, not just the bites that happen to include a piece of onion or jalapeño. Folding the tomato in last and minimally prevents it from releasing excess liquid that would make the guacamole watery. The jalapeño provides heat that builds slowly, and seeding it first keeps it present but controlled.

Tips

• Variation. Add 1/4 cup of diced mango or peach for a sweet-savory twist during summer, or stir in a pinch of cumin for earthiness.
• Storage. Press plastic wrap directly onto the surface of the guacamole — not stretched over the bowl — to create an airtight seal against oxidation. Even so, it is best within a few hours.
• Avocado ripeness. This recipe lives or dies on avocado quality. They should feel like a ripe peach when squeezed gently. Hard avocados will taste grassy; overripe ones will taste metallic.