Ingredients
- 2 tbsp finely chopped white onion (or red, brown, or yellow)
- 1 tbsp finely chopped jalapeño or serrano chili (adjust to taste)
- 1/2 tsp salt, plus more to taste
- 1/4 cup roughly chopped cilantro leaves
- 2 medium ripe avocados (or 1 very large)
- Juice of 1/4 to 1/2 lime (to taste)
- Optional: 1 ripe tomato, peeled, deseeded, and chopped
Instructions
- On a cutting board or using a mortar and pestle, mash together the onion, chili, salt, and half the cilantro until it becomes juicy and paste-like.
- Transfer the paste to a bowl. Add avocado and remaining cilantro. Mash together to your desired consistency—chunky or smooth.
- Taste and adjust seasoning: more salt, lime juice for brightness, or chili for heat.
- Stir in tomato, if using.
- Serve immediately with corn chips or as a topping for tacos, nachos, or bowls.
Notes
- Use ripe avocados that yield slightly to pressure for best texture and flavor.
- Serve immediately to prevent browning, or cover tightly with plastic wrap pressed directly on the surface.
- Try with tortilla chips, on toast, or in burritos.
- Skip the tomato for a more traditional texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Mashed
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
