Ingredients:

  • 3 ripe avocados (about 600g), halved, pitted, and peeled
  • 1/4 cup (60 ml) finely chopped red onion (about 30g)
  • 2 tablespoons (30 ml) chopped fresh cilantro (coriander)
  • 1 jalapeno pepper, seeded and minced (optional, for extra heat)
  • 1/4 cup (60 ml) lime juice, freshly squeezed (about 2 limes)
  • 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
  • 1 tablespoon (15 ml) adobo sauce (from the can of chipotle peppers)
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 1/4 teaspoon (1.25 ml) garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Halve, pit, and scoop the avocado flesh into the large bowl.
  2. Use a fork or potato masher to mash the avocados to your desired consistency.
  3. Stir in the chopped red onion, cilantro, and (if using) minced jalapeno.
  4. Add the minced chipotle peppers and adobo sauce. Start with less and add more to taste for your preferred level of spiciness.
  5. Pour in the lime juice, cumin, and garlic powder. Season generously with salt and pepper.
  6. Give it a good stir, then taste and adjust the seasonings as needed. You might want more lime juice, salt, or even a tiny pinch of sugar to balance the flavours.
  7. Serve immediately, or cover and chill for up to an hour to allow the flavours to meld. Be aware that avocado can brown, so a thin layer of lime juice on top can help prevent this.