Ingredients

The following ingredients have 6 Servings
  • 2 ripe avocados (preferably Hass)
  • ⅓ cup minced onion
  • 1 medium-size ripe tomato (cored, seeded, and chopped (about 2⁄3 cup))
  • Kosher or coarse salt and freshly ground black pepper
  • 2 teaspoons fresh lime juice
  • ½ to 1 teaspoon chopped seeded jalapeño pepper ((optional))
  • ½ to 1 teaspoon chopped fresh cilantro ((optional))
  • Lots of tortilla chips (for serving)

Instruction

  • Cut the avocados in half, remove the pits, and use a knife to cut the avocado flesh into chunks right in the skin, cutting one direction and then crosswise in a gridlike fashion. Use a spoon to scoop out all of the flesh into a medium-size bowl.
  • Add the onion, tomato, 1⁄2 teaspoon of salt, and a few grinds of black pepper. Use a fork or a potato masher to combine the ingredients and mush up the avocado, leaving it as chunky or as blended as you like. Stir in the lime juice, then adjust the seasonings.
  • You can serve the guacamole as is with tortilla chips or see the Fork in the Road suggestions for adding other seasonings on this page.