Fresh Guacamole

Method

1. 1

   Step 1

   Set a medium mixing bowl, approximately 2 quarts (2 litres), on a stable work surface. Wash and dry the lime, jalapeño, cilantro / coriander and tomato before preparing them.

2. 2

   Step 2

   Finely dice the red onion into pieces about ⅛ inch (3 mm) across and mince the jalapeño. Remove the pepper’s seeds and pale inner membranes first if you prefer a milder guacamole, then wash your hands after handling it.

3. 3

   Step 3

   Cut the tomato into quarters and scoop out the seeds and watery pulp with a teaspoon. Dice the remaining flesh into ¼-inch (5 mm) pieces and chop the cilantro / coriander, including its tender stems.

4. 4

   Step 4

   Squeeze the lime and measure 2 tablespoons of juice into the mixing bowl. Add the salt and stir briefly to help it dissolve.

5. 5

   Step 5

   Scoop the avocado flesh into the bowl, discarding any bruised or brown patches. Mash with a fork for 30–60 seconds, leaving plenty of small chunks rather than making a smooth purée.

6. 6

   Step 6

   Add the onion, jalapeño, cilantro / coriander and tomato. Fold gently with a spoon until evenly distributed, about 15–20 seconds, taking care not to crush the tomato.

7. 7

   Step 7

   Taste the guacamole with a tortilla chip so you can judge the seasoning alongside the salty accompaniment. Transfer to a serving bowl and serve immediately with the remaining chips; the finished guacamole should be chunky, bright and creamy, without liquid pooling around the edges.