This recipe makes a ton of guacamole. Typically, two large avocados yield about two cups mashed avocado, so scale accordingly.
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In a large bowl, combine the onion, jalapeño, lime juice, cilantro, salt, pepper and cumin. Mash the mixture with the tines of a fork and stir well.
Halve the avocados and throw away the pits. Scoop the flesh into the bowl and mash with the tines of a fork until mixed, leaving some small chunks (or mash until it’s creamy, if that’s your preference). Gently fold in the diced tomato until combined.
Tip: Don’t be afraid of jalapeños. The heat is in the seeds and membranes, so if you remove them (along with the white pithy ribs running up the inside), you will be left with just a flavorful pepper.