2 ripe avocados
½ cup diced purple onion
1 small diced jalapeno
¼ cup of finely chopped cilantro
1 ½ – 2 limes
Salt to taste
Start with your ripe avocados. You can tell an avocado is ripe, by squeezing it lightly. A slightly soft avocado is ripe, while a hard avocado is not ripe.
Cut around the middle of the avocado. The seed in the middle, will not allow you to just cut straight through.
Now here is a secret to getting the juicy middle out of the avocado perfectly each time… Some people use a spoon or knife, but I find all of those way to time consuming. Therefore, I use my own technique, I….
Squeeze it out! That’s right! I simple remove the large seed, grab one of the pieces, and begin to squeeze the avocado. Make sure your avocado is ripe, ones that are not ripe are almost impossible to squeeze cleanly.
As you can see, this technique gets every last of the creamy green inside, out!
And guess what! This works just about,
Next, take your purple onion and dice it up very small. You are going to need ½ a cup.
For the jalapeno, you can use fresh or the ones in the jar. The jar jalapenos can come pre-diced, for your convenience. I usually use one small fresh jalapeno, or about 1 ½ Tablespoons of jarred.
Next, Sprinkle in your cilantro. The cilantro needs to be chopped very small. No one wants to pick up a scoop of guacamole and find a giant leaf hanging from the end of their chip. = )
Next comes the lime! Lime is an important part but it is also the touchiest. I would start with about 1 ½ small limes.
Stir everything together, taste it, and you think it needs more lime, slowly squeeze some more in. I find that 1 ½ is just about perfect every time. Also add in salt to taste. You are now done!