Ingredients

Ingredients

• 1/4 small white or red onion, finely diced (about 1/3 cup)
• 1 tablespoon freshly squeezed lime juice (from 1/2 medium lime), plus more as needed
• 1 medium Roma tomato (about 4 ounces), seeded and diced (about 1/2 cup)
• 1 medium jalapeño pepper, seeded and finely diced (about 2 tablespoons)
• 5 fresh sprigs cilantro, finely chopped (about 1 tablespoon)
• 1 pound ripe avocados (3 medium or 2 large)
• 1/2 teaspoon kosher salt, plus more as needed
• Hot sauce, such as Tabasco (optional)

Instructions

1. Place 1/3 cup finely diced onion, 1 tablespoon freshly squeezed lime juice, 1 seeded and diced Roma tomato, 1 seeded and finely diced jalapeño, and 1 tablespoon finely chopped fresh cilantro in a small bowl. Stir to combine.
2. Halve and pit 1 pound ripe avocados. Scoop out the avocado flesh with a large spoon and place in a medium bowl. Using the back of a fork, smash it into a chunky consistency. Add 1/2 teaspoon kosher salt and a dash of hot sauce if desired, and mix to combine. Add the tomato mixture and gently fold to combine. Taste and season with more kosher salt and lime juice as needed.

Recipe Notes

Storage: To keep the guacamole from browning, pack it tightly in the smallest airtight container it will fit in. Squeeze lime or lemon juice over the top, seal the container, and refrigerate for up to 3 days.