📖 Instructions

1. First, gently slice each avocado in half lengthwise, working your knife around the large seed in the center. Twist the two halves apart. Carefully whack the seed with the blade of your knife and twist to remove it. Use a spoon to scoop out the avocado flesh into a mixing bowl.
2. Next, using a fork, mash the avocado until it reaches your desired consistency. Some folks like it chunky, while others prefer it smoother. Don't be shy, get in there and mash away! I like mine a little chunky. I feel like it adds character.
3. Now, finely dice the red onion and jalapeno. If you're sensitive to heat, remove the seeds and membranes from the jalapeno before dicing. Add the diced onion and jalapeno to the mashed avocado. Oh, and be careful when cutting that jalapeno; it's hotter then you think!
4. Squeeze the juice from the lime over the avocado mixture. The lime juice not only adds a bright, zesty flavor but also helps to prevent the guacamole from turning brown. Don't skimp on the lime; it's essential! I sometimes use lemons too. It adds another layer of citrusy-ness.
5. Sprinkle in the chopped cilantro. If you're one of those people who think cilantro tastes like soap (I've heard it's genetic!), feel free to omit it. But for the rest of us, cilantro adds a fresh, herbaceous note that complements the other ingredients perfectly. I absolutely LOVE cilantro. I think it's one of the best herbs around.
6. Season with salt and pepper to taste. Be sure to taste and adjust the seasoning as needed. A pinch of cumin or garlic powder can also add a nice depth of flavor, if you're feeling adventurous. Who am I kidding? I ALWAYS add garlic powder!
7. Finally, gently stir all the ingredients together until they are well combined. Be careful not to overmix, as you want to maintain some texture. I like to fold the ingredients together, rather than stirring. It seems to help keep things from getting too mushy.
8. Serve immediately with your favorite tortilla chips. And I have to say, sometimes I like to use plantain chips! Guacamole is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator with a layer of plastic wrap pressed directly onto the surface to prevent browning. I have to say, the best part of making it is EATING IT!