Ingredients:
- 3 large, ripe Hass Avocados (approx. 500g net flesh)
- 1/4 cup (60 ml) Fresh Lime Juice (from 2 large limes)
- 1 teaspoon Sea Salt (or Kosher Salt)
- 1/4 cup (40 g) Red Onion, finely diced
- 1 small Jalapeño Pepper, stemmed and de-seeded (approx. 10 g)
- 1/2 cup Fresh Cilantro, roughly chopped
- 1 small Roma Tomato (optional), de-seeded and diced
- 1/4 teaspoon Ground Cumin (optional)
- High-Quality Tortilla Chips (for serving)
- Extra Lime Wedges (for serving)
Instructions:
- Prep the Aromatics: Finely dice the red onion and jalapeño pepper. If using tomato, dice it finely after scooping out the watery seeds and pulp.
- Combine the 'Burners': In the mixing bowl, combine the diced red onion, jalapeño, lime juice, sea salt, and cumin (if using). Stir well. Let this mixture sit while you prepare the avocado; this crucial step softens the sharpness of the onion and chili.
- Preparing the Avocado: Slice the avocados lengthwise around the stone, twist the halves to separate, and remove the stone. Scoop the avocado flesh into the bowl with the lime mixture.
- Mash (The Art of Texture): Using a fork or a potato masher, gently mash the avocado. Do not over-mash; aim for a texture that is 75% smooth with plenty of small, chunky pieces left intact.
- Fold and Combine: Use a spatula to gently fold the mashed avocado into the lime/onion mixture until just combined.
- Add Final Elements: Gently fold in the chopped cilantro and the diced tomato (if using).
- Taste and Adjust: Taste the guacamole critically. Add more salt, if needed, to make the flavours pop, or add a squeeze more lime juice for sharpness.
- Chill (Recommended): Cover the guacamole immediately with plastic wrap, pressing the wrap directly onto the surface of the dip to prevent oxidation (browning). Chill in the refrigerator for at least 30 minutes to allow the flavours to marry.
- Serve: Transfer the guacamole to a serving bowl. Garnish with a light sprinkle of cilantro and a lime wedge. Serve immediately alongside the tortilla chips.