Ingredients:

  • 3 Large Ripe Hass Avocados (approx. 450g net weight)
  • 1/2 Medium White Onion, finely diced (approx. 75g)
  • 2 Roma Tomatoes, seeded and diced (approx. 100g)
  • 1/2 cup Fresh Cilantro, finely chopped (approx. 15g)
  • 1 Jalapeño pepper, seeded and minced
  • 2 cloves Garlic, grated or pressed
  • 2 tablespoons Fresh Lime Juice
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Ground Cumin

Instructions:

  1. In a large non-reactive mixing bowl, combine the diced onion, minced jalapeño, sea salt, and fresh lime juice. Use the back of a fork to lightly press the ingredients together and let sit for 2 minutes to macerate and soften the onion's bite.
  2. Slice the avocados in half, remove the pits, and scoop the flesh into the bowl. For a chunkier texture, cross-hatch the avocado flesh with a knife before scooping.
  3. Using a sturdy fork or potato masher, mash the avocado into the aromatic mixture until you reach your desired consistency, leaving some small chunks for authenticity.
  4. Gently fold in the diced Roma tomatoes, chopped cilantro, and ground cumin until just combined. Taste and adjust salt or lime if necessary.