Ingredients:

  • 3 large Ripe Hass Avocados (approx. 750 g total)
  • 1/4 cup Fresh Lime Juice (60 ml)
  • 1 tsp Coarse Sea Salt (5 g)
  • 1/4 small Red Onion, finely diced (40 g)
  • 1/4 cup Fresh Cilantro (Coriander), chopped (15 g)
  • 1 small Jalapeño or Serrano Pepper, seeds and membrane removed, finely minced (5-10 g)
  • 1 small Roma Tomato (Optional), deseeded and diced (80 g)

Instructions:

  1. Finely dice the red onion and deseed/mince the chilli pepper. If using the tomato, remove all watery seeds and dice the remaining flesh. Chop the cilantro.
  2. Place the diced onion, minced chilli, and salt into the mixing bowl. Squeeze the fresh lime juice over these ingredients and stir briefly. Allow the mixture to sit for 3-5 minutes while prepping the avocado.
  3. Halve the avocados and scoop the flesh into the bowl. Using a sturdy fork or potato masher, roughly mash the avocado flesh. Aim for a chunky texture with a mix of fully mashed avocado and larger pieces. Avoid making it a smooth purée.
  4. Add the chopped cilantro (and diced tomato, if using) to the mashed avocado. Gently fold the ingredients together using a rubber spatula until just combined. Do not over-mix.
  5. Taste the guacamole. Add additional salt or lime juice as needed until the flavour is perfectly balanced—it should be bright, salty, and tangy.
  6. Press the guacamole down flat in the bowl. Cover tightly with cling film, pressing the film directly onto the surface to prevent browning. Refrigerate for at least 30 minutes. Give the dip one final, gentle stir just before serving.