Ingredients:

  • 3 Large Ripe Hass Avocados (approx. 450g edible portion)
  • 1 tbsp Fresh Lime Juice
  • 0.5 tsp Coarse Sea Salt
  • 0.5 cup White Onion, finely diced (approx. 75g)
  • 0.5 cup Fresh Cilantro, finely chopped
  • 2 Serrano peppers, minced and seeded
  • 2 Roma Tomatoes, seeded and diced (approx. 100g)

Instructions:

  1. Prep the aromatics. Combine the 0.5 cup white onion, 2 minced serranos, and 0.5 tsp sea salt in your bowl. Note: The salt draws out the moisture and oils.
  2. Create the flavor base. Use the back of a spoon to mash the onion and peppers against the side of the bowl until a fragrant, wet paste forms.
  3. Prepare the avocados. Halve the 3 Hass avocados, remove the pits, and scoop the flesh into the bowl. Note: Scrape the dark green flesh near the skin for extra nutrients.
  4. Add the acid. Pour the 1 tbsp lime juice directly over the avocado halves until they are fully coated and glossy.
  5. Coarse mash. Use a masher or fork to break up the avocados until mostly smooth with some marble sized chunks.
  6. Fold in herbs. Add the 0.5 cup chopped cilantro to the mixture. Note: Folding prevents the cilantro from bruising and turning black.
  7. Incorporate tomatoes. Gently stir in the 2 diced Roma tomatoes until evenly distributed throughout the green mash.
  8. Final seasoning check. Taste a small spoonful and add a pinch more salt if needed until the flavors pop and feel bright.