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1
Put the onion in a mound in the center of your cutting board.
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2
Top it with the jalapeno and then the cilantro.
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3
Sprinkle 1/2 teaspoon of the salt on the vegetables.
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4
Using your chefs knife, chop and crush the vegetables until they are very finely chopped.
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5
The salt will cause some of the moisture to be drawn out from the vegetables, which will help to blend their flavors.
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6
Transfer the vegetables to a large, shallow bowl.
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7
Cut the avocado in half lengthwise and remove the seed.
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8
Using a spoon, scoop out all of the flesh and place it in the bowl with the vegetables.
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9
A mortar or tart tamper is a great tool for this next step.
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10
If you dont have either, a dinner fork will do just fine.
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11
Mash the avocado until you achieve the consistency you want.
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12
This part is entirely up to you.
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13
There are some people who like their guacamole chunky, while others prefer it smooth.
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14
I like is somewhere in the middle, where I can still see some chunks of avocado but most of it is well blended.
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15
Add the tomato, lime juice, and remaining 1/2 teaspoon salt to the guacamole and combine well.
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16
Taste for seasoning and adjust if needed.
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17
Garnish with a few sprigs of cilantro.
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18
VARIATIONS
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19
There are as many versions of guacamole as there are guacamole eaters.
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20
This is a classic rendition, which you can leave as is or use as a base for creating your own.
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21
Try adding more tomato or substituting a red onion for the white one.
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22
Its really up to you.
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23
ADVANCE PREPARATION
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24
Although there are a number of techniques claiming to slow down the browning reaction avocados undergo, I never seem to have much luck with them.
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25
This is one of those recipes where you just have to make it soon before eating.
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26
It can sit for 1 hour if you place a piece of plastic wrap directly on the surface of the guacamole.
