Ingredients:

  • 3 ripe avocados (about 600g / 21 oz total), Hass avocados preferred
  • 1/2 small red onion (about 50g / 1.8 oz), finely diced
  • 1-2 jalapeños (depending on heat preference), seeded and minced
  • 1/4 cup (60ml / 2 fl oz) fresh cilantro, roughly chopped
  • 2 limes, juiced (about 60ml / 2 fl oz)
  • 1/2 teaspoon kosher salt (about 2.5g / 0.09 oz), or to taste
  • 1/4 teaspoon ground cumin (about 0.6g / 0.02 oz)
  • Optional: 1/4 teaspoon garlic powder (about 0.6g / 0.02 oz)
  • Optional: 1 small roma tomato, seeded and diced

Instructions:

  1. Halve the avocados, remove the pits, and scoop the flesh into the mixing bowl.
  2. Using a fork or potato masher, mash the avocados to your desired consistency.
  3. Stir in the diced red onion, minced jalapeño, and chopped cilantro.
  4. Pour in the lime juice, then add the salt, cumin, and garlic powder (if using).
  5. Gently stir to combine all ingredients. Taste and adjust the seasoning (salt, lime juice, jalapeño) as needed.
  6. Stir in the diced tomato if using.
  7. Serve immediately, or cover tightly with plastic wrap, pressing it directly onto the surface of the Guacamole! to prevent browning. Refrigerate for up to 2 hours.