Avocados are a citrus fruit. Like other citrus, the best avocados have smooth, thin skin. Choose one that is evenly firm, without any hollow spots. When they ripen, avocados are lightly soft to the touch and turn black.
1 ripe avocado
Juice of 1/4 to 1/2 lemon, or 1/2 lime
1 clove garlic, peeled
1 tablespoon onion (sweet or other), minced
1/3 jalapeno pepper, more or less, depending on hotness, minced
1 tablespoon tomato, minced
1 tablespoon sour cream (optional)
Cut avocado in half lengthwise and remove stone. Scoop out meat from skin, place meat in bowl and mash with fork until as smooth as possible.
Add citrus juice.
Place garlic in garlic press, hold above bowl and squeeze juice and mashed garlic into mashed avocado. Remove remaining garlic from press and add to mashed avocado.
Add minced onion, jalapeno (including the seeds—these are what makes it hot) and tomato.
If you like your guacamole creamier, add sour cream.
Cover tightly with plastic wrap and refrigerate immediately unless you’re going to serve it right away. Guacamole, when exposed to air and warmth, like the avocado flesh, turns brown very quickly. The addition of the citrus juice will retard this browning.