Guacamole

Instructions

1. 1 Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a large molcajete or mixing bowl. The avocados should be perfectly ripe, yielding gently to pressure but not mushy or brown inside.
2. 2 Mash the avocado with a fork or pestle to your preferred consistency. For traditional Mexican guacamole, leave it fairly chunky with visible pieces of avocado throughout. Overly smooth guacamole loses the essential rustic texture.
3. 3 Add the minced jalapeño, diced white onion, and half the lime juice to the mashed avocado. Stir gently to combine. Start with less jalapeño and add more to taste, as heat levels vary significantly between individual peppers.
4. 4 Fold in the chopped cilantro, diced tomato, and salt. The tomato should be seeded and well-drained to avoid adding excess moisture that would make the guacamole watery. A pinch of cumin can be added for earthy depth.
5. 5 Taste the guacamole and adjust the seasoning with additional lime juice, salt, or jalapeño as needed. The flavour should be bright from the lime, fresh from the cilantro, and have a pleasant gentle heat from the pepper.
6. 6 Serve the guacamole immediately in the molcajete or a bowl with fresh tortilla chips on the side. Press plastic wrap directly onto the surface of any leftovers to prevent browning, as exposure to air oxidizes the avocado quickly.