Ingredients:

  • 3 medium (approx. 1 lb / 450g) ripe Hass avocados
  • 1 tbsp (15ml) fresh lime juice
  • 1-2 small (approx. 10g) serrano peppers, finely minced
  • ¼ cup (40g) red onion, finely diced
  • ¼ cup (15g) fresh cilantro, chopped
  • 1 medium (approx. 100g) Roma tomato, seeded and diced
  • ½ tsp (3g) fine sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Halve the avocados and remove the pits. Scoop the flesh into a mixing bowl. Using a fork or masher, press down firmly but gently until the avocado is mostly smooth but still contains small, velvety chunks. Stir in the lime juice immediately.
  2. Add the minced serrano peppers, diced red onion, and chopped cilantro. Use a folding motion with a spatula or spoon to distribute aromatics evenly without smashing the onion pieces.
  3. Gently stir in the seeded Roma tomatoes and season with salt and black pepper. Taste a small spoonful and add another squeeze of lime if the flavors feel flat.