Step by step

Method

4 steps

1. 1

   Halve 3 ripe avocados, pop out the pits, and scoop the flesh into a bowl. Mash with a fork to a chunky texture — leave some soft lumps. Ripe avocados yield gently when you press; rock-hard ones won't mash right.

2. 2

   Stir in the juice of 1–2 limes (start with 2 tablespoons), ¼ cup finely diced white onion, 1 small Roma tomato (seeded and diced), 1 minced jalapeño (seeds in for more heat), 2 tablespoons chopped cilantro, ½ teaspoon kosher salt, and a pinch of cumin if you like.

3. 3

   Taste and adjust — more lime if it tastes flat, more salt if it tastes dull, more jalapeño if you want a kick. Mash a little more for a thicker dip or leave it chunkier for scooping.

4. 4

   Serve right away with tortilla chips, or press plastic wrap directly onto the surface (no air gap) and refrigerate up to a few hours. You want bright, chunky guacamole with lime and heat — not a watery puree or brown oxidized mush.