For the best guacamole, use ripe avocados. You’ll know when an avocado is ripe when it gives just slightly when squeezed. Keep unripe avocados at room temperature until they are ready. For more about how to buy, cut and store avocados see our tutorial.
For spicy guacamole, leave the seeds and membrane in the peppers and add to taste.
1/4 cup finely minced onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced
1/4 cup cilantro leaves and tender stems, chopped
1/2 teaspoon ground cumin, optional
1/2 teaspoon salt, or more to taste
1 to 2 teaspoons minced jalapeño or serrano pepper, with seeds and membrane removed, optional
Add diced onion to a small bowl then cover with warm water, set aside for 5 minutes then drain. This “de-flames” the onions, making them less intense.
Cut avocados in half, lengthwise and remove the pit. Scoop out the flesh and add to a bowl.
Add lime juice then use a fork to mash until creamy, but still chunky.
Stir in the tomato, cilantro, cumin, drained de-flamed onions, salt, and diced peppers (if using).
Taste the guacamole and adjust with additional salt, peppers, or lime juice. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.