Ingredients
- 2 small avocados , ripe, (preferably Haas)
- 1 Tbsp minced red onion
- 1 clove garlic , minced or pressed through garlic press
- 1/2 small jalapeño chile , minced (about 1-1/2 teaspoons)
- 2 Tbsp minced fresh cilantro leaves
- Table salt
- 1 Tbsp lime juice from 1 lime
Preparation
Step 1
1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro, and 1/8 tsp salt until just combined.
2. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin, (see illustrations below). Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)