Ingredients
3 medium Ripe Hass avocados
2 tablespoons Fresh lime juice
1/4 cup Red onion, finely diced
2 tablespoons Fresh cilantro, chopped
1 small clove Garlic, minced (optional)
1/2 teaspoon Kosher salt (or to taste)
1/8 teaspoon Freshly ground black pepper
Instructions
1. Prep the Ingredients: Finely dice the red onion (soak in cold water for 5 minutes if you prefer a milder bite, then drain). Mince the cilantro and garlic.
2. Prepare the Avocados: Cut avocados in half lengthwise, remove pits, and scoop flesh into a bowl. Immediately drizzle with fresh lime juice to prevent browning.
3. Mash: Use a fork or potato masher to mash the avocado to your preferred consistency—keep it slightly chunky for a rustic texture.
4. Combine: Add the red onion, cilantro, garlic (if using), salt, and pepper. Gently fold everything together with a spoon until just combined.
5. Final Seasoning & Rest: Taste and adjust lime juice or salt as needed. Let sit for 10-15 minutes to allow flavors to meld before serving.
Notes
Pro-Tips:
• Ripen Strategically: Place unripe avocados in a brown paper bag with a banana or apple to speed up ripening.
• Acid First: Always add lime juice immediately after scooping to create an oxygen barrier and prevent browning.
• Season in Layers: Add half your salt first, taste, and then adjust to avoid over-salting.
Variations:
• Pico Style: Add 1/4 cup of seeded, diced Roma tomato.
• Spicy Kick: Mix in 1 tablespoon of finely minced jalapeño or serrano pepper.
• Tropical: Fold in 1/4 cup of diced ripe mango or pineapple for a sweet-savory twist.
- Prep Time: 10
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan