- 3 ripe Hass avocados, halved lengthwise and pit removed
- ½ medium onion, finely diced
- 1 small tomato, seeded and finely diced
- 2 tablespoons finely chopped fresh cilantro
- ½ large jalapeno, seeded and finely diced
- ¼ teaspoon ground cumin
- Juice of 1 lime
- 1 teaspoon sea salt
- 1 dash of Tabasco sauce (optional)
- With the tip of a knife, score the avocado flesh and scoop it into a medium bowl. Mash with a fork or potato masher until fairly smooth. Stir in the remaining ingredients, mixing well but gently, and serve immediately.