Ingredients:

  • 2 large ripe Hass avocados, pitted and peeled (340g)
  • 1/4 cup fresh lime juice (60ml)
  • 1/2 tsp fine sea salt (3g)
  • 2 habanero peppers, stemmed and seeded (15g)
  • 1/4 cup white onion, finely diced (35g)
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1 clove garlic, minced (3g)
  • 1 tbsp extra virgin olive oil (15ml)

Instructions:

  1. Remove the seeds and white membranes from the habaneros. Note: Most of the heat lives in those membranes.
  2. Roughly chop the white onion and cilantro into small pieces.
  3. Scoop the avocado flesh into the food processor.
  4. Add the lime juice, olive oil, minced garlic, and chopped habaneros.
  5. Pulse 5-7 times until the mixture is thick and cohesive.
  6. Pour the blend into a mixing bowl.
  7. Stir in the diced onion and chopped cilantro by hand using a spoon. Note: This keeps the colors distinct.
  8. Taste the salsa.
  9. Add salt in small pinches until the flavors pop.