Ingredients:

  • 3 ripe avocados (about 1 ½ lbs / 680g total), Hass preferred
  • ½ medium white onion, finely diced (approx. ¼ cup / 40g)
  • 2 medium Roma tomatoes, seeded and diced (approx. ¾ cup / 100g)
  • 1-2 jalapeños, seeded and minced (depending on heat preference) (approx. 1-2 tsp)
  • ¼ cup (60ml) fresh cilantro, roughly chopped
  • 2 tablespoons (30ml) fresh lime juice
  • ½ teaspoon (2.5ml) kosher salt, plus more to taste
  • ¼ teaspoon (1.25ml) ground cumin (optional, but adds a lovely warmth)
  • Pinch of cayenne pepper (optional, for a touch of extra heat)

Instructions:

  1. Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
  2. Using a fork or potato masher, mash the avocados to your desired consistency.
  3. Add the diced white onion to the mashed avocado.
  4. Toss in the seeded and diced Roma tomatoes.
  5. Add the minced jalapeño (start with 1 and taste!) and chopped cilantro.
  6. Pour in the lime juice and sprinkle with salt, cumin (if using), and cayenne pepper (if using).
  7. Gently combine all the ingredients until evenly distributed. Be careful not to overmix.
  8. Taste the homemade guacamole and adjust the seasoning as needed. Add more salt, lime juice, or jalapeño to your liking.
  9. Serve immediately for the best flavor and texture. To prevent browning, press plastic wrap directly onto the surface of the guacamole and refrigerate for up to 2 hours.