Ingredients:

  • large ripe Hass Avocados (about 600g flesh)
  • tablespoons freshly squeezed Lime Juice
  • teaspoon flaky Sea Salt (or to taste)
  • /4 cup finely minced Red Onion (rinsed)
  • medium Jalapeño Pepper, seeded and minced
  • small clove Garlic, minced
  • /4 cup packed Fresh Cilantro, chopped
  • /2 medium Roma Tomato, finely diced and deseeded

Instructions:

  1. Prep the high-water ingredients: Finely dice the tomato, ensuring all seeds and watery pulp are removed. Mince the onion and jalapeño. Combine the diced tomato, onion, jalapeño, and half the lime juice in a small bowl. Set aside.
  2. Prepare the Avocados: Halve the avocados, remove the pits, and scoop the flesh directly into the mixing bowl.
  3. Initial Seasoning: Immediately add the remaining lime juice, the minced garlic, and the sea salt to the avocado.
  4. Achieve the Perfect Texture: Using a fork or masher, gently mash the avocado mixture. Aim for about 70% smooth and 30% chunky. Do not over-mash into a paste.
  5. Fold in the Mix-Ins: Gently fold the reserved tomato/onion mixture from Step 1 into the mashed avocado. Be careful not to crush the texture you've just created.
  6. Final Flavour Check: Stir in the chopped cilantro. Taste the guacamole and adjust salt or lime juice as needed to enhance the flavour.
  7. Rest (Optional but Recommended): Allow the guacamole to sit at room temperature for 5–10 minutes before serving to let the flavours meld beautifully.