This is the guacamole most Americans are thinking of when they hear the word "guacamole." Diced ripe tomatoes, a bit of diced or minced onion, some minced chile - some people add garlic, too - all added to deliciously ripe avocados.
Yield: About 2 cups
- 2 ripe avocados
- 1 small ripe tomato
- 1 jalapeño chile
- 2 Tbsp. diced or minced white onion
- 1 small clove garlic, minced (optional)
- Sea salt, freshly ground black pepper, and fresh lemon or lime juice to taste
Cut the avocados in half lengthwise and twist lightly to separate the halves. Take out the pits (I find chopping into them with a sharp knife grabs the pit and lets me just pull it right out), and then use a spoon or fork to scoop out the avocado flesh into a medium bowl. Use a fork to mash the avocado thoroughly.
Cut out the core of the tomato, cut it in half, and gently squeeze out the excess juice and seeds. Dice or even mince the tomato and add it to the avocado. Remove the stem and seeds from the chile and mince it. Add as much as you like to the avocado (remember, you'll have a chance to add more for extra spice later). Add the minced onion and/or garlic to the avocado. Stir to combine all the ingredient. Taste and add salt, pepper, and/or lime or lemon juice to suit your taste.