Ingredients:

  • 4 large, ripe Hass Avocados (approx. 600 g), halved and pitted (reserve one pit)
  • ¼ cup (60 ml) Fresh Lime Juice, freshly squeezed
  • ½ medium Red Onion (75 g), finely diced
  • 1 Jalapeño Pepper (15 g), finely minced
  • 1 small Serrano Pepper (5 g), optional, finely minced
  • ½ cup (15 g) Fresh Cilantro/Coriander, packed, roughly chopped
  • ½ teaspoon (3 g) Fine Sea Salt, to taste
  • ½ teaspoon (2 g) Smoked Paprika (Spanish style)
  • 1 dash (2 ml) Hot Sauce (e.g., Cholula or Tabasco), optional

Instructions:

  1. Prepare the Heat: Don gloves. Finely mince the red onion, jalapeño, and serrano (if using). For milder guacamole, soak diced onions and peppers in a tablespoon of lime juice for 5 minutes before draining.
  2. Chop Cilantro: Roughly chop the fresh cilantro/coriander. Set aside.
  3. Extract the Avocado: Scoop the avocado flesh into a large mixing bowl. Reserve one avocado pit and set it aside.
  4. Add Acid and Salt: Pour in the lime juice and sprinkle over the sea salt.
  5. Achieve Desired Texture: Using a fork or masher, mash the avocado. Aim to leave about 30% of the avocado chunky, avoiding a completely smooth paste.
  6. Integrate Flavours: Fold the minced onion, jalapeño, serrano, cilantro, smoked paprika, and hot sauce (if using) into the mashed avocado mixture. Stir gently until everything is evenly distributed.
  7. Taste and Adjust: Taste the guacamole and adjust the seasoning. Add more salt or lime juice if needed.
  8. The Pit Trick: Nestle the reserved avocado pit into the centre of the guacamole.
  9. Chill and Serve: Cover the bowl tightly with cling film, ensuring the film is pressed directly onto the surface. Refrigerate for a minimum of 30 minutes to allow the heat and citrus flavours to properly meld.
  10. Final Stir: Remove the pit, give the guacamole a quick stir, and serve immediately.