Restaurant Style Guacamole
Equipment
- Medium mixing bowl
- Fork
- Citrus juicer or reamer
- Sharp chef's knife
- Cutting board
- Fine grater or microplane (for garlic and zest)
Ingredients
Main Ingredients
- 3 ripe Hass avocados halved, pitted, and flesh scooped out
- 2 tablespoons fresh lime juice from about 1½ limes, plus more to taste
- 1 teaspoon lime zest optional but recommended for extra brightness
- ½ white onion finely diced, about ¼ cup
- 1–2 jalapeño peppers finely diced; remove seeds for mild, keep seeds for hot
- 1 small clove garlic grated or very finely minced
- ¼ cup fresh cilantro roughly torn or chopped
- ¾ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground cumin optional, for subtle warmth
- 1 small Roma tomato seeds removed, finely diced — optional for added texture
Instructions
Build the Flavor Base
- In a medium mixing bowl, combine the finely diced white onion, jalapeño, grated garlic, lime juice, lime zest (if using), and salt. Use a fork or the back of a spoon to press and stir the mixture together for about 30 seconds so the salt begins to draw out the moisture from the onion and the flavors meld. This step builds the aromatic foundation before the avocado goes in.
Add and Mash the Avocado
- Add the scooped avocado flesh to the bowl. Using a fork, mash and fold the avocado into the flavor base. Work in a press-and-fold motion rather than a circular stir — you want a chunky texture with visible pieces of avocado remaining, not a smooth purée. Aim for about 70% mashed, 30% chunky.
Fold In and Season
- Gently fold in the torn cilantro and diced tomato (if using). Add the ground cumin if using. Taste the guacamole and adjust seasoning — add more salt, lime juice, or jalapeño as needed. The flavor should be bright, bold, and slightly tangy, with the avocado richness coming through without being buried.
Serve Immediately
- Transfer to a serving bowl or stone molcajete. Garnish with a few extra cilantro leaves, a pinch of flaky sea salt, a thin slice of jalapeño, and a wedge of lime on the side. Serve immediately with tortilla chips for best texture and color.
Notes
Storage: Press plastic wrap directly onto the surface of the guacamole (no air gaps) before sealing and refrigerating. Keeps well for up to 24 hours with minimal browning. Re-season with a squeeze of fresh lime and a pinch of salt before serving from the fridge. For best flavor, use avocados at peak ripeness — skin fully darkened and flesh yielding gently to pressure near the stem end. Do not use a food processor; hand-mashing is essential for the chunky restaurant-style texture.
Nutrition
Calories: 180kcalCarbohydrates: 10gProtein: 2gFat: 16gSodium: 295mgFiber: 7gSugar: 1g