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Guac cart style guacamole chunky and vibrant in a rustic stone molcajete bowl surrounded by tortilla chips fresh lime wedges and Tajín seasoning

Guac Cart Guacamole

Fresh, chunky guacamole made tableside-style with ripe Hass avocados, lime juice, soaked diced onion, jalapeño, cilantro, and seedless tomato. Ready in 15 minutes with no cooking required and a bright, balanced flavor that holds up well for hours with proper storage.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 162
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large ripe Hass avocados
  • 2 tbsp fresh lime juice from about 1.5 limes, plus more to taste
  • 1/2 tsp fine salt plus more to taste
  • 1/4 cup white or red onion, finely diced soaked in cold water 5 minutes and drained
  • 1 whole jalapeño, seeds and ribs removed, finely minced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 medium Roma tomato, seeds removed, finely diced
  • 1 small garlic clove, finely minced optional
  • 1/4 tsp ground cumin optional

Equipment

  • Wide Bowl or Molcajete
  • Fork
  • Sharp Knife and Cutting Board

Method
 

  1. Soak diced onion in cold water for 5 minutes. Drain and pat dry. Set aside.
  2. Halve avocados, remove pits, and scoop flesh into a wide bowl. Add lime juice and salt immediately.
  3. Mash with a fork to your preferred texture, leaving chunks for a rustic result or mashing further for creamier guacamole.
  4. Add drained onion, jalapeño, cilantro, seeded tomato, and optional garlic and cumin. Fold gently with 4 to 5 folds only.
  5. Taste and adjust with more lime juice or salt as needed. Serve immediately or press plastic wrap directly against the surface and refrigerate up to 2 hours before serving.

Notes

  • Soak diced onion in cold water before adding - this removes harsh sulfur compounds and leaves a milder, sweeter onion flavor.
  • Remove tomato seeds before dicing - the seeds release water that makes the guacamole watery and loose within minutes.
  • Do not use a blender - fork mashing preserves the chunky texture that defines good guacamole.
  • Press plastic wrap directly against the guacamole surface for storage - this removes air contact and prevents browning more effectively than any other method.
  • A flat-tasting guacamole almost always needs more salt and lime - add in small increments and taste between each addition.