Ingredients:

  • 3 ripe avocados (about 500g), Hass preferred
  • ½ medium white onion (about 50g), finely diced
  • 2 Roma tomatoes (about 150g), seeded and diced
  • 1 jalapeño pepper, seeded and minced (optional, to taste)
  • ¼ cup fresh cilantro (about 10g), chopped
  • 2 tablespoons fresh lime juice (about 30ml)
  • 1 teaspoon kosher salt (about 5g), or to taste
  • ¼ teaspoon ground cumin (about 0.5g)
  • Pinch of cayenne pepper (optional) (about 0.1g)

Instructions:

  1. Halve, pit, and scoop the avocado flesh into the mixing bowl.
  2. Mash the avocados with a fork or potato masher to your desired consistency (chunky or smooth).
  3. Add the diced onion and tomatoes to the bowl.
  4. Stir in the minced jalapeño (if using) and chopped cilantro.
  5. Pour in the lime juice, add the salt, cumin, and cayenne pepper (if using).
  6. Gently mix everything together until well combined. Taste and adjust seasoning as needed.
  7. For optimal flavour, let the guacamole rest for 10-15 minutes before serving (cover to prevent browning).