Ingredients
- 3 medium ripe Hass avocados about 450 g flesh after removing skins and pits
- 1/4 cup finely chopped white onion 40 g
- 1/2 cup small-diced Roma tomato 80 g; remove watery seed pockets before measuring
- 1 serrano chile about 10 g, stem removed; remove ribs and seeds for less heat
- 3 tablespoons chopped fresh cilantro about 8 g, leaves and tender stems
- 2 tablespoons fresh lime juice 30 ml; start with 1 tablespoon and add the remainder to taste
- 1/2 teaspoon fine salt about 3 g
Equipment
- Medium mixing bowl and fork
- Knife, cutting board and spoon
- Measuring cups and spoons
- Fine-mesh strainer for rinsing the onion
Instructions
- Wash and dry the produce, including the avocado skins. Finely chop the onion, rinse it in a fine-mesh strainer and drain well. Dice the tomato, finely mince the serrano and chop the cilantro. Keep the avocados whole until the vegetables are ready.
- On a stable cutting board, cut each avocado lengthwise around the pit and twist the halves apart. Lift the pits out with a spoon, then scoop the flesh into a medium bowl. Mash with a fork until creamy but still visibly chunky.
- Stir in 1 tablespoon lime juice and the measured salt. Fold in the drained onion, tomato, serrano and cilantro without beating the avocado smooth. Taste and add the remaining lime juice a teaspoon at a time, stopping when the flavor is bright but still avocado-led.
- Spoon into a serving bowl and serve promptly. If holding briefly, press food wrap directly onto the surface and refrigerate at 40°F (4°C) or below. Keep total room-temperature time under 2 hours, or 1 hour above 90°F (32°C).
Nutrition
Serving: 1of 6 servingsCalories: 127kcalCarbohydrates: 8.1gProtein: 1.8gFat: 11.1gSaturated Fat: 1.6gSodium: 204mgFiber: 5.4gSugar: 1.3g
Video
Notes
Yield: About 620 g total, divided into six portions. Avocado sizes vary; 450 g usable flesh is the calculation basis. Chips and other serving suggestions are not included.
Ripeness: Choose avocados that yield gently in the palm. Hard fruit needs time to ripen; heating it does not create ripe avocado flavor. Scoop out pits with a spoon rather than striking them with a knife.
Storage: Press food wrap directly against the surface, cover and refrigerate at 40°F (4°C) or below. Eat the next day for best quality. Discard dip left at room temperature more than 2 hours, or more than 1 hour above 90°F (32°C). Lime is not a substitute for refrigeration.
Nutrition: Estimated per sixth using 450 g raw avocado flesh, 40 g onion, 80 g tomato, 10 g serrano, 8 g cilantro, all 30 ml lime juice and 3 g salt. Produce size and how much lime you use affect the result.
Estimated cost: About US$5.60 for the recipe, or US$0.93 per serving, using prorated sample US grocery prices. This includes the three avocados and measured portions of other ingredients, but excludes chips, tax, delivery and unused package contents. Local prices vary.
Video: Chef Rick Bayless demonstrates the same chunky avocado, onion, tomato, chile, cilantro and lime approach. His amounts are flexible and his preparation order differs slightly; use this card for the measured yield and steps.
