A Classic Guacamole Recipe
Makes about 2/3 cup.
1 ripe Hass avocado
2 tablespoons minced red onion
1 tablespoon minced jalapeno pepper
1 tablespoon chopped cilantro leaves
1/2 lime, juiced
With a small, sharp knife, cut the avocado into 2 equal halves through its stem and flower ends, cutting all the way down to the hard pit in the center. Hold each half with one hand and twist your hands in opposite directions to separate the halves.
To remove the pit from the half in which it remains, cup that half in one hand. With the sharp edge of the knife blade, very carefully but firmly strike the pit to lodge the blade in it; then, gently twist the blade to dislodge the pit and very carefully remove the pit from the blade. Discard the pit. (Alternatively, and very safely, scoop out the pit with a sharp-edged spoon, keeping the spoons edge close to the pit to avoid losing any of the avocado’s flesh.)
With a spoon, scoop out the avocado flesh from the peel of each half and transfer the flesh to a mixing bowl. Mash the avocado with the tines of a fork, as smoothly or coarsely, as you prefer. Stir in the onion, jalapeno, cilantro, and lime juice. Season to taste with salt. Serve immediately.