Serves 4 (a generous serving, but it seems one can never have enough guac)
4 medium-to-large ripe Haas avocados (about 2 #) *
3/4 cup finely chopped white onion, soaked in cool water for 15 minutes then drained
1 Tbl finely chopped jalapeño (or more, if you like your guac spicy)
1/2 cup chopped cilantro (or more, if you’d like)
1 1/2 Tbl fresh lime juice (or more, if you’d like)
kosher salt, to taste
Slice the avocados in half, length-wise. Then remove the pit by sticking it with your knife and pulling it out. Scoop out the avocado flesh and place it in a medium-sized mixing bowl. Mash with a potato masher. Add the onion, jalapeño, cilantro and lime juice to the avocado and stir to combine. Taste and season as needed with kosher salt. Add more jalapeño, cilantro or lime juice, if that’s to your liking.
* To determine if the avocados are ripe, squeeze gently – the flesh should yield with pressure, but should still be slightly firm (not totally soft and mushy.) The skin should be dark with no green areas.
