Ingredients:

  • 4 large ripe Hass avocados (flesh approx. 600g)
  • 1/4 cup finely diced red onion
  • 1 large jalapeño pepper, finely minced (seeds removed for moderate heat)
  • 1/2 serrano pepper, finely minced (optional, for extra heat)
  • 1 medium clove garlic, minced
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1/2 teaspoon ground cumin (toasted preferred)
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh coriander (cilantro)
  • 1/2 cup diced tomato, seeded (optional)

Instructions:

  1. Finely dice the red onion and mince the garlic and chosen peppers (jalapeño/serrano). Rinse the diced onion under cold water for 30 seconds, then drain thoroughly. Combine the onion, garlic, and peppers in a large mixing bowl.
  2. Add the lime juice, ground cumin, salt, and black pepper to the aromatics. Stir this mixture briefly to 'pickle' the onions slightly and let the initial flavours marry.
  3. Halve and pit the avocados. Scoop the flesh into the bowl using a spoon.
  4. Using a fork or potato masher, gently mash the avocado to your desired consistency, ensuring some lumps remain for texture.
  5. Gently fold in the chopped fresh coriander and diced tomato (if included) until just combined. Do not overmix once the herbs are added.
  6. Taste immediately and adjust seasoning, adding more salt or lime juice as necessary to balance the flavour profile.
  7. Serve immediately with tortilla chips or cover tightly (pressing plastic wrap directly onto the surface to prevent browning) and chill for up to 1 hour before serving.