Guacamole

Ingredients

• 3 medium ripe avocados (about 1 1/4 pounds whole)
• 2 tablespoons fresh lime juice, divided; the second tablespoon is optional
• 1/2 teaspoon fine sea salt
• 1/4 cup finely diced white onion
• 1 small jalapeño, seeded and finely diced (about 1 tablespoon)
• 2 tablespoons chopped fresh cilantro, divided

Method

1. 1

   Step 1. Allow about 20 minutes; no cooking or chilling is needed. Use a medium bowl, fork, knife, spoon and a mortar and pestle if available. Choose avocados that yield gently without feeling hollow or mushy. Wash the avocado skins, lime, cilantro and jalapeño before cutting.

2. 2

   Step 2. Finely mince the onion and jalapeño with 1 tablespoon cilantro, then crush with the salt using a mortar and pestle, or press and scrape repeatedly with the flat side of a broad knife on the cutting board. Transfer to the bowl. Wash your hands after handling the chile and keep them away from your eyes.

3. 3

   Step 3. Halve the avocados around the pits. Set each half securely on a board and remove the pit with a spoon; do not strike it with a knife while holding it. Scoop the flesh into the bowl with the aromatic mixture and 1 tablespoon lime juice. Mash with a fork, keeping some soft chunks. Fold in the remaining cilantro. Taste, then add up to the remaining tablespoon lime juice 1 teaspoon at a time if needed. Divide into six dipping portions.

4. 4

   Step 4. Serve promptly. If preparing ahead, press food-safe wrap onto the surface, cover and refrigerate at 40°F or below for up to 1 day for best color. Keep at 40°F or below; refrigerate within 2 hours of serving, or 1 hour above 90°F. Lime juice does not make this a shelf-stable food.