Ingredients:
1 Tablespoon onion, red minced
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Directions:
Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.
Halve and pit remaining avocado. Using a dinner knife, carefully make ½-inch crosshatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle limejuice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve.
(Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.) |