1 1/2 California avocados, pitted and peeled
1 T diced red onion
1 T diced cilantro
1 T diced tomato
1/2–1 minced jalapeno, to taste
Juice of 1/4–1/2 lime, to taste
Salt to taste
Mash all ingredients together in a glass or ceramic (non-reactive) bowl to desired consistency. Serve immediately with tortilla chips or cover tightly and refrigerate for up to 1 day.
Serving note: For authentic presentation, mix the guacamole tableside in a Mexican molcajete, a three-legged mortar and pestle traditionally carved from volcanic stone.
Yields about 1 cup (may be doubled)