Cut a Jalapeno in half. Using a spoon scoop out its seeds and membrane. Slice it in thin strips and chop it finely. Chop ¼ of an onion roughly the same size as the jalapeno. Remove seeds of a roma tomato and chop that finely as well. Chop cilantro and keep aside.
Cut avocado and add to a mixing bowl
Place the avocado in your hand, or on a cutting board. Cut it lengthwise, rotating your knife around the pit. Twist the two halves in opposite direction and split apart.
Place the avocado with the pit side up on a cutting board or in your hand. Whack the pit with the knife (away from your hand) so it gets stuck in the pit. Twist the knife and pull out the pit. To get the pit off the knife, use a paper towel and push it out from the dull end of the knife, away from you.
Using the tip of your knife, score the pulp without piercing the skin. Cut lengthwise and then widthwise, making a square pattern. Gently pinch the avocado all around and squeeze out the chunks into a bowl. Or, scoop out the pulp using a spoon.
Squeeze fresh lime juice over the avocado chunks. Lime helps preserve the green color. Using a fork mash the avocado to your desired consistency.
Add chopped jalapeno, onion, tomato and cilantro to the bowl. Add salt and ground cumin to the bowl and mix gently using a fork without breaking the chunks. Your tasty guacamole is ready!
Cumin: I personally love the subtle earthiness that ground cumin adds to the guacamole, but half my family doesn't. If you don’t like it, skip it.
Add ¼ teaspoon cayenne to make this guac spicy
Pro Tips on How to Pick an Avocado:
The avocado should be dark purplish-green in color.
Hold the avocado in your palm like a stress ball, and gently squeeze it. If it yields a little to the pressure, it is perfect for using within 1-2 days. If it feels too soft on squeezing, it is most likely over-ripe.
Pro Tips on How to Store Guacamole and Keep it Green:
Transfer guacamole to an airtight bowl leaving about half an inch space from the top. Pack it down well using the back of a spoon to remove any air bubbles.
Press down plastic wrap to cover the entire surface of guacamole. Go around with your fingers pressing on the sides to remove any air pockets. Cover with an airtight lid and refrigerate.
Alternatively, gently pour about ¼ cup (or more) water over the guacamole till it covers the entire surface. Cover with an airtight lid and refrigerate.
Note: The nutrition facts below are my estimates and do not include any sides. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.