Chunky guacamole with toasted cumin

• 3 ripe avocadosshould yield to gentle pressure
• 2 limejuiced
• ½ red onionfinely diced
• 1 jalapeñoseeded and finely diced
• ½ cup fresh cilantroroughly chopped, stems included
• 1 garlic clovesclove, grated on a microplane or minced to a paste
• ½ tsp ground cumin
• ¾ tsp kosher salt

1. 1

   Halve the avocados and remove the pits. Scoop the flesh into a medium mixing bowl.

2. 2

   Add the kosher salt and squeeze in all the lime juice. Using a fork, smash the avocado roughly — you want about half of it broken down into a creamy base with the other half still in chunky pieces. This takes about 30 seconds of purposeful mashing.

   Tip: The lime juice and salt going in first means every bit of avocado gets seasoned as you smash, not just the surface.

3. 3

   Add the diced red onion, jalapeño, grated garlic, ground cumin, and most of the cilantro (save a small handful for topping). Fold everything together gently with the fork — 5 or 6 turns is plenty. You don't want to lose those chunks.

   Tip: For extra cumin flavor, toast the ground cumin in a dry skillet for 30 seconds until fragrant before adding — it deepens the warmth significantly.

4. 4

   Taste and adjust: more salt if it tastes flat, more lime if it needs brightness, more jalapeño if you want heat. Scatter the reserved cilantro over the top.

   Tip: Guacamole should taste slightly over-seasoned on its own since chips or whatever you're dipping will dilute the flavor.

5. 5

   Press plastic wrap directly onto the surface of the guacamole if not eating immediately — this prevents browning by keeping air out. Best eaten within 2 hours, but holds in the fridge for up to 24 hours stored this way.

   Tip: A thin layer of lime juice on top before the plastic wrap adds extra browning insurance.

• cutting board
• chef's knife
• mixing bowl (medium)
• fork

Per serving

Nutritional values are estimates only.