Ingredients:

  • 3 large Hass avocados (approx. 600g), pitted and peeled
  • 1/2 small white onion (50g), finely diced
  • 1/2 cup fresh cilantro (15g), finely chopped with tender stems
  • 2 tablespoons fresh lime juice (30ml)
  • 1 medium jalapeño (15g), finely minced
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/2 cup Roma tomato (60g), deseeded and diced

Instructions:

  1. Prep the aromatics. Place the 50g of diced white onion, 15g of minced jalapeño, 15g of chopped cilantro, and 3g of sea salt into your bowl.
  2. Bruise the base. Use the back of a fork to press the mixture against the side of the bowl for 1 minute. Note: You’ll see the onion turn slightly translucent and smell a massive wave of fragrance.
  3. Add the acid. Pour the 30ml of lime juice over the bruised aromatics and stir once. Note: This creates a seasoned liquid that will coat every piece of avocado.
  4. Prep the fruit. Slice the 3 avocados in half, remove the pits, and scoop the flesh into the bowl.
  5. Master the mash. Using a fork or masher, crush the avocado until about 70% is smooth. Stop when you see distinct, penny sized chunks.
  6. Add the extras. Toss in the 60g of diced Roma tomatoes and 1g of black pepper.
  7. Fold gently. Use a spatula or spoon to fold the tomatoes into the mash. Do not over mix or you'll lose the chunky texture.
  8. Final taste. Grab a chip and try it. Add a tiny pinch more salt if the flavors don't pop.
  9. Serve immediately. Transfer to a serving bowl and en