Ingredients:

  • 3 large Ripe Hass Avocados (approx. 600g total)
  • 1/4 cup (60 ml) Fresh Lime Juice
  • 1/4 cup (approx. 40g) Red Onion, finely diced
  • 1/4 cup (15g, loosely packed) Fresh Cilantro, chopped
  • 1 small (10g) Jalapeño or Serrano Pepper, seeded and minced (Optional)
  • 1 tsp (5g) Kosher Salt
  • 1/4 tsp (1.25g) Freshly Ground Black Pepper

Instructions:

  1. Finely dice the red onion and mince the jalapeño (if using). Pour the fresh lime juice directly over the onion and pepper in the large mixing bowl. Roughly chop the cilantro leaves.
  2. Slice the avocados in half lengthwise. Carefully remove the pits. Use a large spoon to scoop the flesh directly into the mixing bowl.
  3. Using a sturdy fork or a potato masher, aggressively mash about two-thirds of the avocado until creamy. Gently fold the remaining one-third of the avocado into the creamy base, only lightly smashing it once or twice. This ensures a proper chunky texture is retained.
  4. Add the chopped cilantro, kosher salt, and black pepper to the mixture. Using a spatula, fold the ingredients together until just combined. Avoid overmixing, which can turn the color dull.
  5. Taste the guacamole. Adjust seasoning immediately—it will almost certainly need more salt and possibly a squeeze more lime juice to make it really 'pop.' Serve immediately, or cover and chill for up to 1 hour.