This recipe is very simple to make and is one of our favorites. Most avocados you’ll find at the store will be under ripe or over and neither are good for this guacamole recipe. You’ll know when an avocado is ripe when it gives just slightly when squeezed. If unripe, don’t store them in the fridge. You want to keep them at room temperature until ripe. Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not smooth. So, when you’re making the guacamole, gently mash things together and leave some texture. For serving, try adding tortilla chips, baked pita chips or simple cheese quesadilla wedges on the side.
1. Add finely diced onion to a small bowl then cover with warm water, set aside.
2. Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Then, use the same spoon to scoop out each avocado’s flesh and add to a medium bowl.
3. Scatter lime juice over avocado then use a fork to gently mash until creamy, but still chunky. (Keep some texture).
4. Add diced tomato, chopped cilantro, cumin, salt and the diced peppers (if using) to the avocado and stir to combine.
5. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.