Ingredients:

  • 3 ripe avocados, Haas preferred (about 600g)
  • 2 limes, juiced (about 60ml)
  • 1/4 red onion, finely diced (about 30g)
  • 1/4 cup chopped fresh cilantro (about 10g)
  • 1 jalapeño, seeded and minced (optional, depending on desired heat) (about 10g)
  • 1-2 chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce (adjust to taste) (about 10-20g)
  • 1 clove garlic, minced (about 3g)
  • 1/2 medium tomato, seeded and diced (about 50g)
  • 1/2 teaspoon kosher salt, or to taste (about 3g)
  • 1/4 teaspoon freshly ground black pepper, or to taste (about 1g)

Instructions:

  1. Halve avocados, remove pits, and scoop flesh into the large bowl.
  2. Using a fork or potato masher, mash the avocados to your desired consistency. Chunky or smooth, it's your call!
  3. Immediately pour lime juice over the mashed avocado. This helps prevent browning and adds that crucial zing.
  4. Add the diced red onion, cilantro, minced jalapeño (if using), minced chipotle peppers and adobo sauce, and minced garlic to the bowl.
  5. Gently fold in the diced tomato.
  6. Season with salt and pepper. Taste and adjust seasoning as needed – more lime, more chipotle, a pinch more salt… you're the boss!
  7. For best flavor, cover and chill for at least 30 minutes to allow the flavors to meld. (Optional)