Guacamole

There are few things I make as often—or love as much—as guacamole. It’s one of those recipes that’s become instinctual over the years: no measuring, just tasting and adjusting as I go. I make it nearly every week, and it never lasts long. I love the balance of heat from the jalapeño, brightness from the lime, and that creamy, comforting avocado base. Whether you’re scooping it with chips or tucking it into tacos, this guacamole is always a good idea.

Mis en Place

3 Ripe Avocados

1 Small Jalapeño, deseeded

Small Handful Cilantro

Juice of 1–2 Limes

½ Medium Tomato, finely diced

2 Tbsp White Onion, finely diced

½ tsp Sea Salt, or to taste

¼ tsp Ground Cumin

Cotija Cheese, crumbled for garnish

1 Radish, julienned

Cilantro Sprig, for garnish

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Method

Step 1

Slice avocados in half, remove the pits (save one!) and scoop flesh into a large bowl.

Using a small potato masher or a fork, smash until mostly smooth, leaving a few chunks for texture.

Step 2

In a small food processor, combine jalapeño, cilantro, and lime juice.

Blitz until blended but still slushy — not too fine.

Add this mixture to the smashed avocado and stir gently to combine.

Step 3

Finely dice the tomato and white onion

.I like to rinse the onion under cold water and drain it well — it removes that sharp, raw bite.

Add both to the bowl, along with salt and cumin. Taste, and adjust lime or seasoning as needed.

Step 4

Nestle one of the avocado pits into the guacamole to help slow browning.

Top with julienned radish, a crumble of cotija, and a sprig of cilantro just before serving.