Ingredients:

  • 3 large ripe Hass avocados (approx. 600g flesh)
  • 1/2 cup red onion, finely diced (approx. 60g)
  • 1/2 cup fresh cilantro, finely chopped (approx. 15g)
  • 2 small jalapeños, seeded and minced (approx. 20g)
  • 2 cloves garlic, turned into a paste
  • 2 tbsp freshly squeezed lime juice (approx. 30ml)
  • 1/2 tsp fine sea salt
  • 1/2 cup Roma tomatoes, deseeded and diced (approx. 75g)
  • 1/4 tsp ground cumin

Instructions:

  1. In a large non-reactive mixing bowl, combine the diced red onion, minced jalapeño, sea salt, and half of the chopped cilantro. Use the back of a fork to press and macerate the ingredients against the side of the bowl for 1 minute to release essential oils.
  2. Slice the avocados in half, remove the pits, and score the flesh into a grid pattern. Scoop the cubes into the bowl with the aromatic paste.
  3. Immediately pour the lime juice over the avocado to prevent oxidation. Using a sturdy fork or potato masher, mash the mixture until roughly 70% is creamy and 30% remains in small, buttery chunks.
  4. Gently fold in the remaining cilantro, diced Roma tomatoes, and ground cumin using a silicone spatula until just combined. Taste and adjust salt or lime if necessary.