Ingredients:

  • 4 large Hass avocados (perfectly ripe)
  • 2 Tablespoons fresh lime juice
  • 1/4 cup finely diced red onion
  • 1 small jalapeño pepper (finely minced, seeds removed)
  • 1/4 cup packed fresh cilantro (finely chopped)
  • 1 teaspoon fine grain Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1 small Roma tomato (diced, seeds removed)

Instructions:

  1. Finely dice the red onion and jalapeño. Mince the cilantro. If using tomato, dice finely and gently blot excess moisture with a paper towel.
  2. In a medium mixing bowl, combine the diced onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper. Stir briefly.
  3. Carefully slice the avocados in half lengthwise around the pit. Twist to separate. Remove the pits and scoop the flesh directly into the bowl containing the aromatics.
  4. Using a fork or masher, gently crush the avocado against the side of the bowl. Aim for a mix of creamy base with distinct chunks remaining; do not over-process.
  5. Gently fold in the prepared tomato, if using.
  6. Taste the guacamole mixture. Adjust salt, pepper, or lime juice as needed to achieve perfect balance.
  7. Transfer to a serving dish and serve immediately with tortilla chips or vegetable sticks.