A fresh Mexican classic with no unnecessary fuss. Creamy avocado meets onion, tomato, chili and cilantro, brightened with lime and salt. Rich but still chunky, citrusy without excess, and made for dipping or spooning alongside freshly cooked food.
Finely chop the white onion, jalapeño, and cilantro. Remove the jalapeño seeds and thick membranes for moderate heat; dice the tomato into small pieces and discard excess juice so the guacamole does not turn watery.
Place the avocado flesh in the bowl, add the lime juice and salt, and mash for 30 to 45 seconds, until creamy but still holding a few soft chunks. Fold in the tomato, onion, jalapeño, and cilantro just until evenly distributed. Serve immediately: it should taste fresh and bright, with avocado clearly leading. And that's it—proper guacamole, no blender and no unnecessary fillers. 🥑
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