Ingredients:

  • 3 large ripe Hass avocados
  • 2 tbsp fresh lime juice
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, finely chopped
  • 1 jalapeño, seeds removed and minced
  • 1 clove garlic, grated into a paste
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • 2 tbsp fire-roasted red salsa

Instructions:

  1. Macerate the aromatics. Combine the 1/2 cup diced red onion, 1/2 cup chopped cilantro, 1 minced jalapeño, 1 grated garlic clove, and 2 tbsp lime juice in your bowl. Note: This step softens the onion and builds the flavor base.
  2. Wait for the magic. Let this mixture sit for 3 minutes. Until the onions look slightly translucent and the liquid turns a pale pink.
  3. Prep the avocados. Halve the 3 avocados, twist to open, and remove the pits carefully with a knife or spoon.
  4. Scoop the flesh. Use a large spoon to scoop the avocado into the bowl with your macerated aromatics.
  5. Start the mash. Use a fork to press down on the avocado halves. Until you reach a consistency that is creamy but still has thumb sized chunks.
  6. Add the seasonings. Sprinkle in the 1/2 tsp sea salt, 1/4 tsp ground cumin, and 2 tbsp fire roasted red salsa.
  7. Fold gently. Use a spatula or your fork to fold the seasonings into the avocado mash. Note: Do not over mix, or it will become a purée.
  8. The final taste. Take a chip and try a scoop. Until the salt and lime make the flavors pop against the creamy fat.
  9. Adjust the balance. Add another pinch of salt or a squeeze of lime if the flavor feels flat or dull.
  10. Serve immediately. Transfer to a serving bowl and enjoy while the colors are bright and vibrant. > Chef's Tip: To keep the cilantro from bruising and turning black, use a very sharp knife and only run the blade through the leaves once. Repeated chopping crushes the delicate cells and ruins the fresh aroma.