The proportions in this recipe are for one Avocado. Simply multiply the ingredients by the number of Avocados you plan to use.
½ Jalapeno Pepper, stem and seeds discarded, diced
3 Tablespoons Tomato, diced
3 Tablespoons Cilantro, chopped fine
2 Thin Slices White Onion, diced
A large pinch of salt
1 ripe Avocado (Juanita hint: The avocado should be slightly soft when pressed with a finger. If too hard, put it in a bag and leave on the counter overnight to ripen. If too mushy, discard)
Halve and remove pit from Avocado. Scoop the Avocado from the shell into the bowl with the first five ingredients. Mash with fingers until the ingredients are completely melded leaving some chunks of Avocado for texture.
Taste. Adjust salt as desired.
Juanita hint: If you do not plan to serve the Guacamole right away, put the pit back into the mix before refrigerating. This will preserve the bright green color.