Ingredients:

  • 3 large ripe Hass avocados
  • 15ml fresh lime juice
  • 5g coarse sea salt
  • 10g serrano peppers or jalapeños, finely minced and seeded
  • 30g white onion, finely minced
  • 15g fresh cilantro, finely chopped stems and leaves
  • 100g Roma tomatoes, seeded and finely diced

Instructions:

  1. In a large non-reactive mixing bowl, combine the minced onion, chilies, cilantro, and sea salt. Use the back of a fork or a molcajete to grind these ingredients against the side of the bowl for about 1 minute until the onion becomes slightly translucent and the aromatics release their oils.
  2. Slice the avocados in half, remove the pits, and scoop the flesh into the bowl with the aromatic paste.
  3. Use a fork or potato masher to gently break up the avocado, folding it into the aromatic base. Keep the texture chunky to preserve 'fat pockets' for a better mouthfeel.
  4. Fold in the diced Roma tomatoes and drizzle with fresh lime juice. Stir gently to combine without over-processing.