For the best guacamole, use ripe avocados. You’ll know when an avocado is ripe when it gives slightly when squeezed. Keep unripe avocados at room temperature until they are ready. See this tutorial for more about buying, cutting, and storing avocados.
Try not to over-mash the avocados. We are looking for a chunky dip, not an entirely smooth one. I’ve found a fork to be the best tool when mashing avocados for guacamole. You can see me using one in our video below.
For spicy guacamole, leave the seeds and membrane in the peppers and add to taste.
3 ripe medium avocados
1/4 cup finely chopped onion
1 ½ tablespoons fresh lime juice
1/4 cup cilantro leaves and tender stems, chopped
1 large plum or Roma tomato, chopped, optional
1/2 teaspoon salt, or more to taste
1/4 to 1/2 teaspoon ground cumin, optional
1 to 2 teaspoons finely chopped jalapeño pepper, with seeds and membrane removed, optional
Add the chopped onion to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This simple step tones down the raw flavor of the onions.
Cut avocados in half lengthwise, remove the pit, scoop out the flesh, and add to a bowl.
Use a fork to mash the avocado into a chunky dip.
Stir in the drained and rinsed onions, lime juice, cilantro, tomato, and salt. If you are adding them, add the finely chopped jalapeño and cumin.
Taste the guacamole and adjust with more salt or lime juice.
Guacamole is best when eaten soon after making it, but to store it, press plastic wrap down onto the guacamole and refrigerate for up to one day.