Why this formula works
Macerate onion, salt, chili and half the lime for 5 minutes, mash two thirds of the avocado into them, then fold in avocado cubes, dry tomato and herbs. The measured formula is designed around the final use, while the sensory checkpoint—The mixture holds on a spoon yet still shows clean avocado cubes; no watery liquid pools underneath.—is more reliable than the clock alone.
Honest timing
| Active preparation | 15 min |
| Hydration / proof / preheat | 10 min |
| Elapsed total | 25 min |
Ingredients
- ripe avocado flesh300 g (10.6 oz)
- seeded firm tomato, diced 5 mm60 g (2.12 oz)
- red onion, very finely diced30 g (1.06 oz)
- fresh lime juice22 g (0.78 oz)
- cilantro or flat-leaf parsley, chopped8 g (0.28 oz)
- fine salt3 g (0.11 oz)
- fresh or dried chili1 g
Equipment
- mixing bowl
- fork or molcajete
- fine knife
- clean towel for tomato
Exact method
- 1. Weigh every ingredient before starting and complete all chopping, grating or temperature preparation; this recipe moves too quickly for measuring midway.
- 2. Set up the base exactly as follows: Macerate onion, salt, chili and half the lime for 5 minutes, mash two thirds of the avocado into them, then fold in avocado cubes, dry tomato and herbs.
- 3. Add the seasonings in the stated quantities and scrape the bowl or pan thoroughly, so no concentrated pockets remain.
- 4. Control the process by temperature and texture: The mixture holds on a spoon yet still shows clean avocado cubes; no watery liquid pools underneath.
- 5. Taste a small cooled sample. Judge salt, acid, sweetness and heat in that order; warmth can hide both salt and chili.
- 6. Scrape into a clean container and complete the stated resting or cooling time. Stir once more before judging final consistency.
- 7. Use it deliberately: add 30–50 g to each pizza only after baking, ideally beside rather than beneath hot cheese.
How to know it is ready
- The mixture holds on a spoon yet still shows clean avocado cubes; no watery liquid pools underneath.
- A cooled spoonful is homogeneous, without watery seepage or a greasy ring.
- The primary ingredient remains recognizable after seasoning.
- The stated pizza dose gives flavor without making the base soggy.
Troubleshooting
- Too thin: first complete the rest; then correct in small measured additions rather than guessing.
- Too thick: loosen with the recipe's liquid 5 g at a time.
- Unbalanced: cool a sample before adding more salt, acid, sugar or chili.
- Separated: stop heating, transfer to a cool bowl and re-emulsify gradually.
How to adapt the base recipe
- add 30–50 g to each pizza only after baking, ideally beside rather than beneath hot cheese.
- Scale by weight, not by spoons; keep every ingredient in the same ratio.
- Change only one of heat, acid or sweetness at a time and record the adjustment.
Storage and food safety
Best immediately. Press film directly onto the surface, refrigerate and use within 24 hours; discard after more than 2 hours at room temperature.
Allergens
No EU/UK major allergen is intentionally included in the base formula.
Always verify every label and cross-contact risk; brand formulations can change.