Ingredients
FOR THE GUACAMOLE
Ripe avocados: 4
Yellow onion: 120 ml (small diced)
Freshly squeezed lime juice (not bottled; adjust to taste): 90 ml
Cilantro: 60 ml (minced)
Tomatillos: 2 (small diced)
Green onion: 30 ml (minced)
Jalapeño: 1 (stemmed and seeded, minced)
Flaky sea sat: 11 g
Ascorbic acid (vitamin C powder): 2.5 ml (optional)
FOR THE GARNISH
Jalapeño: 1 (sliced very thin)
Yellow onion: 30 ml (minced)
Cotija cheese: 30 ml (crumbled)
Cilantro or micro cilantro: 3-6 sprigs
When Jason Santos opened Citrus & Salt in Boston, he treated the guacamole as the foundation of the menu. “I spent six months perfecting this recipe knowing it would be the first impression of the meal and had to be memorable since we would potentially be judged on this alone,” he says. “This is the freshest, chunkiest, tastiest guac on the planet. If you don’t believe me, then make it and see for yourself!”
How to make Citrus & Salt’s Guacamole
01.
Prepare the Guacamole
- Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
- Using a fork, gently mash the avocado until it is broken up but still chunky.
- Add the lime juice, yellow onion, cilantro, tomatillos, green onion, and jalapeño.
- Fold together gently, being careful not to overmix.
- Season with flaky sea salt to taste.
- If using, add a pinch of ascorbic acid to help maintain the color.
02.
Garnish and Serve
- Top with sliced jalapeño, minced yellow onion, and crumbled cotija cheese.
- Finish with cilantro sprigs or micro cilantro.
- Serve immediately with tortilla chips.
- If not serving right away, press plastic wrap directly onto the surface of the guacamole and refrigerate for up to 2–3 days.
