Ingredients:

  • 3 ripe avocados (roughly 510g), Haas variety preferred
  • ¼ cup (30ml) red onion, finely diced
  • 2 jalapeños, seeded and minced (adjust to taste)
  • 2 tablespoons (30ml) fresh cilantro, chopped
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1-2 canned chipotle peppers in adobo sauce, finely minced (plus 1 tsp of adobo sauce)
  • ½ teaspoon (2.5ml) kosher salt (or to taste)
  • ¼ teaspoon (1.25ml) ground cumin (optional, for a touch of depth)

Instructions:

  1. Halve avocados, remove pits, and scoop flesh into mixing bowl.
  2. Use a fork or potato masher to break down the avocados. Leave some chunks for texture.
  3. Stir in the diced red onion, minced jalapeños, and chopped cilantro.
  4. Finely mince the chipotle peppers (with adobo sauce) and add to the bowl. Start with one pepper, then add the second to achieve desired smokiness and heat.
  5. Pour in the lime juice, salt and optional cumin.
  6. Mix everything thoroughly and taste. Adjust seasonings (salt, lime juice, chipotle) to your preference. More lime for tang, more chipotle for heat.
  7. Serve fresh or cover tightly with plastic wrap pressed directly onto the surface of the guacamole to prevent browning.