Nutritional values are estimates per serving
Creamy, limey, a little spicy. Once you make this from scratch, you will never go back to the sad shop stuff ever again.
A note from us
The paste technique is the secret used in every authentic Mexican kitchen. First timers are always surprised by how much more flavourful the result is compared to just stirring everything together. The salt in the paste draws out moisture and releases the flavour of the onion and chilli in a way that simple mixing cannot replicate.
What you need 🛒
How to make it 👨🍳
Using a pestle and mortar (or the back of a fork on a board), pound the diced white onion, chopped jalapeño, fresh coriander and a generous pinch of salt together into a rough paste. This releases the volatile oils and gives a depth of flavour you cannot achieve by simply stirring the ingredients. If you do not have a pestle and mortar, chop everything very finely and mash together on the board.
Halve the Ripe Hass avocados, remove the stones, and scoop the flesh into a bowl.
Add the Fresh lime juice and Salt immediately — this seasons the avocado from the inside and slows browning.
Mash with a fork to your preferred texture. Keep some chunks — you want texture, not baby food.
Fold the paste into the mashed avocado and mix together until combined.
Taste — add more lime juice for brightness or more salt if it tastes flat.
Scatter over any remaining Fresh coriander and serve straight away. If making ahead, press cling film directly onto the surface to stop it browning.
