Ingredients:

  • 3 ripe avocados (about 700g total), preferably Hass, halved, pitted, and flesh scooped
  • 1/2 medium red onion, finely diced (about 50g)
  • 2 medium-sized ripe Roma tomatoes, seeded and diced (about 200g)
  • 1-2 jalapeño peppers, seeded and minced (adjust to taste), (about 10-20g)
  • 1/4 cup fresh cilantro (coriander) leaves, chopped (about 5g)
  • 2 tablespoons fresh lime juice (from about 2 limes) (about 30ml)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground cumin
  • Pinch of cayenne pepper (optional, for extra heat)
  • 1 tablespoon of water

Instructions:

  1. Halve the avocados, remove the pits, and scoop the flesh into the mixing bowl.
  2. Using a fork or potato masher, mash the avocados to your desired consistency. Leave some small chunks for texture.
  3. Add the diced red onion, tomatoes, and minced jalapeño to the bowl.
  4. Stir in the chopped cilantro, lime juice, salt, cumin, and cayenne pepper (if using).
  5. Gently mix everything together until well combined. Taste and adjust the seasoning as needed, adding more salt, lime juice, or jalapeño to your liking. Add water for desired creamy texture.
  6. For the best flavor, cover the guacamole with plastic wrap, pressing it directly onto the surface to prevent browning, and chill in the refrigerator for at least 30 minutes before serving.