Ingredients:

  • 3 ripe avocados (approximately 600g), preferably Hass
  • 1/2 medium white onion, finely diced (approximately 60g)
  • 1-2 jalapeño peppers, seeded and minced (or to taste) (approximately 15g, depending on heat)
  • 2 medium ripe tomatoes, seeded and diced (approximately 200g)
  • 1/4 cup chopped fresh cilantro (coriander) (approximately 10g)
  • 2 tablespoons lime juice (from about 1-2 limes) (approximately 30ml)
  • 1/2 teaspoon salt (approximately 3g), or to taste
  • 1/4 teaspoon ground cumin (approximately 1g) (optional)
  • Pinch of cayenne pepper (approximately 0.25g) (optional, for extra heat)

Instructions:

  1. Halve the avocados, remove the pits, and scoop the flesh into a large bowl.
  2. Use a fork or potato masher to mash the avocados to your desired consistency. Some people prefer it chunky, others smoother.
  3. Stir in the diced onion and minced jalapeño peppers.
  4. Add the diced tomatoes and chopped cilantro.
  5. Pour in the lime juice, salt, cumin (if using), and cayenne pepper (if using).
  6. Gently combine all ingredients, being careful not to overmix.
  7. Taste the guacamole and adjust the seasoning as needed. Add more lime juice for extra zest, salt for flavour, or jalapeño for heat.
  8. For best flavour, cover the guacamole with plastic wrap, pressing it directly onto the surface to prevent browning, and chill for at least 30 minutes before serving (optional).