Ingredients:

  • 3 large ripe Hass avocados
  • 1 tsp coarse sea salt
  • 0.5 medium white onion, finely minced
  • 1 serrano pepper, de-seeded and finely minced
  • 0.5 cup fresh cilantro, finely chopped
  • 2 tbsp fresh lime juice
  • 0.5 cup Roma tomatoes, seeded and diced (optional)

Instructions:

  1. In a large non-reactive bowl, combine the finely minced white onion, serrano peppers, cilantro, and coarse sea salt.
  2. Using the back of a spoon, press and grind the aromatics against the side of the bowl for approximately 30 seconds to release the essential oils and juices. This is the maceration secret.
  3. Add the flesh of the 3 avocados to the bowl. Use a sturdy fork or potato masher to combine, aiming for a variegated texture with some creamy sections and some small chunks.
  4. Gently fold in the fresh lime juice and the optional diced Roma tomatoes until just combined. Serve immediately.