Ingredients:

  • 2 large Limes (approx. 60 ml juice)
  • 1 teaspoon Flaky Sea Salt (Kosher)
  • 1 small Jalapeño Pepper (seeded and minced)
  • 3 medium/large Hass Avocados (approx. 500g flesh)
  • 1/4 cup Red Onion (finely diced)
  • 1/4 cup Fresh Coriander (Cilantro) (roughly chopped)
  • 1 small Roma Tomato (optional, seeded and diced finely)

Instructions:

  1. Prep the Aromatics: Finely dice the red onion, mince the jalapeño (after removing seeds and membranes for a milder heat), and roughly chop the coriander/cilantro. Seed and dice the tomato, if using.
  2. Juice the Limes: Squeeze the juice from the two limes. (Chef Tip: Roll the limes firmly on the counter before cutting to maximise juice yield.)
  3. Build the Base: In your mixing bowl, combine the lime juice, flaky sea salt, and minced jalapeño. Stir well and let sit for 5 minutes. This cures the chili and salt in the acid, dissolving the salt fully and creating an intense, integrated flavor base.
  4. Prep the Avocado: Slice the avocados in half lengthwise, remove the pits, and scoop the flesh directly into the bowl with the lime base.
  5. Mash for Texture: Using a fork or a potato masher, begin mashing the avocado. Do not over-mash; aim for a texture that is roughly 80% smooth but still has defined, rustic chunks remaining.
  6. Fold in Ingredients: Gently fold in the diced red onion, chopped coriander, and diced tomato (if using).
  7. Taste and Adjust: Taste the guacamole. Add additional salt and lime juice as needed. The guacamole should taste sharp, creamy, and salty.
  8. Prevent Oxidation and Chill: Transfer the finished guacamole to an airtight container. Press a piece of cling film directly onto the surface of the dip to block air.
  9. Rest: Refrigerate the guacamole for a minimum of 30 minutes. This allows the flavors to marry together beautifully.
  10. Serve: Garnish with a final sprinkle of flaky salt and a few extra coriander leaves just before serving.