½CupTomatoesfinely chopped, around 1 medium tomato
½CupCilantrofinely chopped, around ¼ of a bunch
1Jalapenoseeded and finely chopped, optional
¼teaspoonSea Salt+ more to taste
Fill a large bowl with hot water - warm enough to dissolve the salt. Add 1 tablespoon of sea salt and stir to combine.
Cut the avocados in half, remove the pit and scoop out the flesh with a spoon. Place the flesh in the saltwater and set aside to soak at least 10 minutes.
Finely chop the onion, tomatoes, cilantro, and jalapeno (if using). Set aside.
Remove the flesh of the avocados from the saltwater and place them in a large, shallow bowl. Use 2 forks or a potato masher to mash the avocados. Do not over-mash.
Add the ¼ teaspoon sea salt, juice of ½ lime, and garlic powder. Then, stir in the chopped onions, tomatoes, cilantro, and jalapeno.
Taste and add more salt and lime juice if needed (I almost always add more salt and lime juice). Serve.
To store, cover in plastic wrap and store in the fridge for up to 2 days.
Use equal parts of very finely chopped tomatoes, cilantro, and onion.
Feel free to use a food processor for the onion, cilantro, and jalapeno. However, you'll need to chop the tomatoes by hand because they'll turn to mush in the food processor!
Don't puree or over-mash the avocado. It's much better with some chunks of avocado.
When picking out avocados, they should be firm with a slight give. Also, look for avocados that still have the stem attached. If the stem is missing, it's more likely the avocados have brown spots on the inside.
If your lime is hard and you're not getting much juice out, pop it in the microwave for 10-15 seconds. This will make it much easier to get the juice out!
Please use fresh lime juice, the reconstituted stuff just isn't the same!