Ingredients:

  • 3 ripe Hass avocados (approx. 450g)
  • 2 tbsp fresh lime juice
  • 1/2 tsp fine sea salt
  • 2 habanero peppers, seeded and minced (approx. 10g)
  • 1/4 cup red onion, finely diced (60g)
  • 2 cloves garlic, minced (6g)
  • 1/4 tsp ground cumin
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Carefully mince the habanero peppers after removing the seeds and white membranes to control the heat level.
  2. Scoop the avocado flesh into a medium mixing bowl. Add lime juice and salt immediately, then mash with a fork or potato masher until mostly smooth with a few buttery lumps remaining.
  3. Gently fold in the minced habanero, diced red onion, minced garlic, and ground cumin.
  4. Stir in the chopped cilantro and optional olive oil until the aromatics are evenly distributed.