3 gently ripe large hass avocados, pitted
1/4 white onion, very finely minced
1 jalapeño, minced
1/3 cup minced fresh cilantro leaves and stems
1 1/2 limes, juiced
1/4 teaspoon ground cumin, optional
salt and pepper to taste
Scoop the flesh from the avocados using a spoon and place in a mixing bowl. Add the onions, jalapeño, and cumin (if using) to the avocado and using a fork, mash the avocado together with the onion and jalapeño, leaving some chunks of avocado for texture. Mix in the cilantro, lime juice, salt and pepper. Refrigerate for 1 hour before serving.
Allowing this guacamole to sit for an hour before serving is crucial! It allows all the flavors to meld together.
I don’t recommend making this more than a couple of hours in advance before serving.