2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1/2 jalapeño, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of jalapeño pepper and add to the guacamole to your desired degree of hotness.
Chilling tomatoes hurt their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, chop the tomato, add to the guacamole and mix.
Serve with tortilla chips.