Ingredients:

  • 3 large ripe Hass avocados (approx. 450g)
  • 2 tbsp fresh lime juice
  • 1/2 tsp fine sea salt
  • 1/2 cup white onion, finely diced
  • 1/4 cup fresh cilantro, finely chopped
  • 1 small jalapeño, seeded and minced
  • 1 clove garlic, pressed into a paste
  • 1/2 tsp ground cumin
  • 1/4 cup Roma tomato, deseeded and diced

Instructions:

  1. In a large non-reactive mixing bowl, combine the finely diced white onion, minced jalapeño, garlic paste, and sea salt. Use the back of a spoon to press the ingredients together for 30 seconds to release essential oils and juices.
  2. Halve the avocados and remove pits. Scoop the flesh into the bowl and immediately pour the fresh lime juice over them to prevent oxidation.
  3. Using a sturdy fork or potato masher, mash the avocado to your desired consistency, ideally leaving about 30% chunky for texture.
  4. Add the ground cumin, chopped cilantro, and diced tomatoes. Use a silicone spatula to gently fold the ingredients together until just combined.