Serves: Makes about 2 cups
- 2 ripe Hass avocados
- 1 small tomato
- ½ very small red onion
- 3 tablespoons fresh lime juice
- 2 teaspoons minced jalepeño (seeded, if you want less heat), or more to taste
- ¾ teaspoon kosher salt
- Pinch of ground cumin
Procedures:This sassy recipe puts your avocado-pitting skills to the test, and adds a bit of mincing and dicing practice for good measure. Be sure to use pebbly-skinned Hass avocados rather than a larger smooth-skinned variety, which can be watery. The avocados must be ripe: They should give slightly when you press the skin.
- Cut the avocados in half and remove the pit. Scoop the avocado flesh into a bowl. Mash with a fork to a chunky consistency.
- Core the tomato, cut it in half through the equator and squeeze out the seeds, and cut into ¾-inch dice. You should have about ½ cup. Mince the onion; you should have 3 tablespoons (discard any extra). Add the tomato, onion, lime juice, jalepeño, salt, and cumin to the avocado. Stir to blend. Taste and adjust the seasoning of the salt, lime, and jalepeño. Cover with plastic wrap directly on the guacamole, and refrigerate for 15 to 30 minutes to let the flavors develop.