Ingredients:

  • 3 large ripe Hass Avocados
  • 2 Tbsp fresh Lime Juice
  • 1/4 cup Red Onion, finely diced
  • 1 small Jalapeño or Serrano Chilli, minced (seeds and membranes removed)
  • 1/4 cup Fresh Coriander/Cilantro, roughly chopped (divided)
  • 1/2 tsp Fine Sea Salt, plus more to taste
  • Pinch freshly ground Black Pepper (optional)
  • 1 small Ripe Tomato, deseeded and finely diced (optional)

Instructions:

  1. Finely dice the red onion, minced chili (ensure seeds and membranes are removed), and half of the coriander. Set these aromatics aside. Squeeze the fresh lime juice into a small bowl, making sure no seeds are present.
  2. Halve the avocados, remove the stone, and scoop the flesh into a medium mixing bowl. Immediately pour the measured lime juice over the avocado flesh to help prevent oxidization (browning). Using a fork or masher, mash the avocado to your desired chunky consistency. Avoid turning it into a smooth puree.
  3. Add the diced red onion, minced chili, half of the chopped coriander, and the fine sea salt to the mashed avocado mixture. If using, gently fold in the deseeded, diced tomato. Mix everything gently until just combined. Overmixing will dull the color.
  4. Taste the guacamole and adjust the salt and lime juice as needed. If time allows, cover the guacamole tightly with plastic wrap, pressing the film directly onto the surface to exclude air, and refrigerate for 30 minutes to allow the flavors to meld.
  5. Transfer the guacamole to a serving bowl. Garnish with the reserved chopped coriander and serve immediately with tortilla chips or as a side dish.