Ingredients:

  • 3 large ripe Hass Avocados (about 450g)
  • 1/4 cup finely diced Red Onion (60ml)
  • 1 small Roma or Plum Tomato, seeds and pulp removed, finely diced (40g)
  • 1/2 cup finely chopped Fresh Cilantro
  • 1-2 tbsp Fresh Lime Juice (about 1 large lime)
  • 1/2 tsp Kosher Salt (or to taste)
  • 1/4 tsp Ground Cumin (optional)
  • 1/2 small Jalapeño or Serrano Pepper, minced very finely (seeds optional)
  • Pinch of Freshly Ground Black Pepper

Instructions:

  1. Finely dice the red onion, tomato (ensuring watery pulp is removed), cilantro, and chilli pepper. Place these solids, along with the cumin (if using), into a medium mixing bowl.
  2. Squeeze the lime juice over the onion mixture and add the salt. Stir briefly to combine and allow the lime to start tenderising the onion.
  3. Halve the avocados lengthwise, remove the pits, and scoop the flesh directly into the bowl using a sturdy spoon.
  4. Using a sturdy fork or potato masher, gently mash the avocado until it reaches your desired consistency, ensuring you leave plenty of chunky pieces.
  5. Gently fold the lime/onion mixture into the mashed avocado just until combined. Do not overmix.
  6. Taste the guacamole. Adjust salt, lime juice, or chilli heat as necessary. Finish with a crack of black pepper.
  7. For best flavour marriage, cover the surface directly with plastic wrap (to prevent browning) and let it rest at room temperature for 10 minutes before serving.