Ingredients:

  • 3 ripe avocados, Haas preferred (approx. 600g)
  • ½ medium red onion, finely diced (approx. 75g)
  • 2 ripe Roma tomatoes, seeded and diced (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 2 chipotle peppers in adobo sauce, minced (adjust to taste for heat)
  • 1 tablespoon adobo sauce from the can of chipotle peppers
  • ¼ cup fresh cilantro, chopped (approx. 15g)
  • Juice of 1 lime (approx. 30ml)
  • 1/2 teaspoon ground cumin (approx. 2g)
  • ½ teaspoon kosher salt (or to taste) (approx. 3g)
  • ¼ teaspoon freshly ground black pepper (approx. 1g)

Instructions:

  1. Halve avocados, remove pits, and scoop flesh into a large bowl.
  2. Using a fork or potato masher, mash avocados to your desired consistency – chunky or smooth, your call.
  3. Stir in the diced red onion, tomatoes, minced garlic, minced chipotle peppers, and adobo sauce.
  4. Add chopped cilantro, lime juice, cumin, salt, and pepper.
  5. Taste the guacamole and adjust seasoning as needed. Add more lime juice for tanginess, salt for flavour, or chipotle for heat.
  6. For best flavour, cover and chill for at least 30 minutes before serving.