Ingredients:

  • 3 ripe avocados, Haas variety preferred (approx. 600g / 21oz)
  • 1/4 cup finely diced red onion (approx. 30g / 1oz)
  • 1-2 jalapeño peppers, seeded and finely minced (or to taste) (approx. 15g / 0.5oz)
  • 1/4 cup chopped fresh cilantro (coriander), loosely packed (approx. 5g / 0.2oz)
  • 2 tablespoons freshly squeezed lime juice (approx. 30ml / 1 fl oz)
  • 1/2 teaspoon kosher salt, or to taste (approx. 3g / 0.1oz)
  • Optional: 1/4 teaspoon ground cumin (approx. 0.5g / 0.02oz)
  • Optional: pinch of cayenne pepper for extra heat

Instructions:

  1. Halve the avocados, remove the pits, and scoop the flesh into the mixing bowl.
  2. Use a fork or potato masher to mash the avocado to your desired consistency.
  3. Stir in the diced red onion and minced jalapeño pepper. Remember to taste test the jalapeños for heat before adding.
  4. Add the chopped cilantro and lime juice. The lime juice is key to preventing browning.
  5. Season with salt (and cumin and cayenne, if using). Give it a good mix, then taste and adjust the seasoning as needed. More lime? More salt? Go for it!
  6. For best flavour, cover and chill for 15-30 minutes to allow the flavours to meld.