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Listed in: Pastes / Spreads
3 avocados, halved and pitted
1 medium shallot, chopped
1 Roma tomato, seeds and pulp removed, diced
3 tablespoons (3 g) finely chopped fresh cilantro (coriander)
2 garlic cloves, minced
1/2 medium jalapeño, seeded and diced
1/2 lime, juiced
1/2 teaspoon salt
Scoop the flesh of the avocados into a large bowl and use a fork to roughly mash it, making sure you leave a few chunks behind.
Add the remaining ingredients and mix well to combine. Cover and refrigerate until ready to serve. Prior to serving, mix the guacamole around to freshen up the color.
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