Ingredients:

  • 4 medium to large Ripe Avocados (Hass variety)
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Red Onion, finely diced
  • 1/2 cup Fresh Coriander (Cilantro), loosely packed
  • 1 medium Roma Tomato, deseeded and finely diced
  • 1 small Jalapeño Pepper, finely minced (remove seeds for moderate heat)
  • 1 teaspoon Fine Sea Salt, divided
  • 1/4 teaspoon Freshly Ground Black Pepper (optional)

Instructions:

  1. Prep the Vegetables: Finely dice the red onion, deseed and dice the tomato, and mince the jalapeño. Set aside. Roughly chop the fresh coriander.
  2. Halve the Avocados: Cut the avocados in half lengthwise and remove the pits. Scoop the flesh directly into a large mixing bowl.
  3. Initial Seasoning (The Foundation): Drizzle half of the fresh lime juice (approx. 2 tablespoons) and half of the sea salt (1/2 teaspoon) over the avocado flesh immediately.
  4. Create the Base Texture: Using a fork or a potato masher, gently mash the avocado. Aim for a mix of creamy and chunky—do not over-mash it into a smooth paste.
  5. Fold in the Solids: Add the diced red onion, diced tomato, minced jalapeño, and coriander to the bowl.
  6. Gently Combine: Using a spatula, fold the ingredients together until just combined. Over-mixing causes the avocado to lose its vibrant colour and texture.
  7. Final Seasoning Adjustment: Add the remaining lime juice, salt, and black pepper. Stir gently.
  8. Taste and Adjust: Taste the Guacamole now. Adjust the salt (avocado needs a lot of salt to truly pop) and lime juice until the flavor is bright and tangy.
  9. Rest (Recommended): Cover the bowl tightly with cling film, pressing the film directly onto the surface of the Guacamole to prevent oxidation. Refrigerate for 30 minutes to allow the flavors to deepen.
  10. Serve: Give a final gentle stir before transferring to a serving bowl. Garnish with a tiny sprinkle of extra coriander or a very thin slice of jalapeño.