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1.
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Halve the avocados and remove the pit.
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Slice them from tip to bottom, about the width of a usual avocado slice.
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Then slice once across the width.
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DO NOT SLICE THROUGH TO THE SKIN.
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2.
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Either by squeezing the skin or using a spoon, remove all of the avocado into a bowl and smash them all up with a fork.
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Leave plenty of nice chunks.
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I use a fork because it does a good job mashing while still leaving chunks.
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When making a larger batch, a potato masher would work just fine & save you a lot of work.
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3.
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Squeeze the lime into the avocado and mix in completely, helps keep it from browning.
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If you dont get all of the juice from the lime, use more lime.
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The lime is what really gives this flavor, brings out the avocado... dont be afraid to be generous with the lime!
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4.
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Slice up about a third of the onion, enough for how much you really want.
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5.
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Add the salt to taste... believe me, it makes a HUGE difference.
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6.
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Mix everything completely and enjoy!
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You can add some pepper also, or even garlic.
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Im allergic to garlic but Im sure itll make it taste even more amazing!
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If you have any leftovers (we never do, seriously, Jeff once ate a six avocado portion mostly by himself) just store it tightly in a Tupperware container.
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TIPS: Avocados are available year round since they can stay fresh on the tree even after reaching the perfect point of ripening.
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To pick an avocado, DO NOT SQUEEZE IT!
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Just gently put pressure on the tip, if it gives just a little, its ready to be used.
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If its still rock firm, let it sit out on your counter a few days.
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Squishy avocados are too ripe to make this chunky guacamole, theyre a pain to work with.
