(Watch a video of me making this recipe here: https://www.youtube.com...)
This guacamole is a celebration of the avocado and as simple to make as combining fresh, peak-season produce and opening a bag of chips. It is also a gateway drug for people who are on the fence about cilantro (except for those poor unfortunate souls who are genetically predisposed against the herb).
You can - and should - also serve this guacamole with eggs, on fish, chicken or burgers, on top of grilled crostini, or alongside tacos, burritos, and your favorite tequila. And if you want to eat it by itself with a spoon, I wouldn't blame you. —wcfoodies
medium white or sweet onion (no larger than a baseball)
medium ripe plum or heirloom tomato
coarse kosher or sea salt
In This Recipe
Finely dice the onion and toss it in a medium bowl.
Core and dice the tomato: make a vertical incision right to the core of the tomato, then turn your knife sideways and 'peel' the tomato flesh away from the core in a circle. Lay your tomato out flat and dice it, skin-side down. Add your diced tomato to the onion.
Season the onion and tomato with about half of your salt to bring out some of the tomato's juices.
If you're using the jalapeno, remove the pith and seeds and very finely dice the jalapeno. Add it to the onion and tomato.
Chop the avocados: slice them in half length-wise and twist to separate. Sink your knife into the pit and twist to remove it. Holding an avocado half in one hand, carefully and evenly score it first width-wise and then length-wise, being careful to cut down to, but not through, the skin. Scoop the avocado flesh out with a large spoon and add it to the onion and tomato.
Coarsely chop the cilantro and add it to your bowl.
Squeeze lime juice over everything and gently fold together. It's perfectly okay for some of the avocado to get crushed; the goal is for the guacamole to hover in some nebulous wonderland between creamy and chunky.
Taste and adjust as needed with more salt, more lime juice, or more cilantro.