Makes about 1 1/2 cups
2 small, ripe avocados (preferably Haas)
1 tablespoon minced red onion
1 small garlic clove, minced or pressed through garlic press
1/2 small jalapeno chile, minced (about 1 1/2 teaspoons)
2 tablespoons minced fresh cilantro leaves
Salt
1 tablespoon juice from 1 lime
Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.
Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soup spoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)
