Chop half a medium red onion and Roma tomato. Mince one clove garlic. De-vein the jalapeno and chop finely.
Open the avocado by cutting around the avocado down to the seed. Twist it to open and remove the seed. The seed may come out easy, but if not, put the knife into the seed a little and twist to remove. Spoon the meat out of the avocado.
Combine the avocado with the prepped veggies in a large bowl.
Roll the lime on the counter to free up some juice, then cut the lime in half and squeeze all the juice you can out.
Add 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. 1/4 cup minced cilantro is optional.
Mash to the consistency you want. I used a potato masher, but a fork is fine.
Vary the ingredients and texture to your taste.
Will last a few days in the refrigerator but cover with plastic wrap pressed down to eliminate any air contact.
Picking Out Avocado
Not too hard Not mushy -it should give just a little.
Taking the stem off is also helpful. If it is brown underneath, it is over-ripe. If green or green with only a few specks of brown, It is too green
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