Guacamole

1. Mash the avocados
   Halve and pit the avocados. Scoop the flesh into a bowl. Add the salt and half the lime juice. Mash with a fork to your desired texture — chunky or smooth, both are valid.
2. Add the aromatics
   Add the red onion, jalapeño, cilantro, garlic, and tomato if using. Fold everything together gently — don’t overmix.
3. Taste, adjust, and serve
   Taste and adjust — add remaining lime juice for brightness, more salt to season, more jalapeño for heat. Serve immediately with tortilla chips, tacos, burritos, or toast.

Notes:

Ripe avocados are everything — the avocado should yield to gentle pressure but not feel mushy. If the stem end pops out easily and is green underneath, it’s ready. Never use a blender or food processor — it destroys the texture. Always use fresh lime juice; bottled tastes flat.

Storage:

Press plastic wrap directly onto the surface of the guacamole with no air gaps and refrigerate for up to 1 day. Any surface browning is oxidation only — the guacamole underneath is perfectly fine. Stir before serving.

Swaps:

Jalapeño can be replaced with serrano for more heat, or omitted entirely for a mild guacamole. Lime can be swapped for lemon. Add a pinch of cumin for a smokier flavor.

Tips:

Rinse the diced onion under cold water for 30 seconds before adding to remove the raw sharpness. Taste and adjust salt and lime at the very end — avocados vary in flavor and the balance shifts once everything is combined.