Ingredients:

  • 3 large ripe Hass avocados (approx. 600g)
  • 0.5 cup finely diced red onion
  • 2 Roma tomatoes, de-seeded and diced
  • 0.33 cup fresh cilantro, finely chopped
  • 1.5 jalapeños, de-seeded and minced
  • 2 tbsp fresh lime juice
  • 1 clove garlic, grated into a paste
  • 0.5 tsp kosher salt
  • 0.25 tsp ground cumin

Instructions:

  1. Prep the onion and jalapeño. Dice the red onion and mince the jalapeños, ensuring all seeds are removed for a controlled heat.
  2. In your large bowl, combine the red onion, jalapeños, grated garlic paste, salt, and cumin.
  3. Add the lime juice. Pour the lime juice over the mixture and stir well.
  4. Let it sit. Allow this mixture to sit for about 3 minutes while you prep the avocados.
  5. Halve the avocados. Cut the avocados in half, remove the pits, and scoop the flesh into the bowl with the macerated aromatics.
  6. Mash the fruit. Use a fork or masher to press down on the avocado until it is mostly broken down but still has large, visible chunks.
  7. Incorporate the aromatics. Fold the avocado into the lime and onion mixture until the green flesh is well coated.
  8. Add the tomatoes and cilantro. Gently fold in the diced Roma tomatoes and chopped cilantro.
  9. Taste and adjust. Dip a chip in and check the seasoning. Look for a balance of salt, heat, and bright lime zing.
  10. Serve immediately. Transfer to a serving dish and enjoy the fresh, vibrant green color.