500 g Mex-Al avocado pulp (or 3 large avocados).
1 to 2 fresh or frozen jalapeño chilies, finely chopped
1/2 medium onion, finely diced
1 medium tomato, finely diced
1 bunch fresh cilantro, finely chopped
juice of 1 or 2 lemons, to taste
Salt to taste
Thaw the avocado pulp or open the avocados in half, remove the pit and scoop out all the pulp.
Mash the pulp obtained in a molcajete (mortar) or a bowl until it has the desired consistency.
Add the chopped onion, jalapeño, cilantro and tomato and mix well.
Finally, add the lime juice and salt to taste, and mix again.
The guacamole is ready!
The key to a good guacamole is to use ripe avocados, never green ones. It's best to buy the avocados in advance so they can ripen at home for a few days.
One can recognize a ripe avocado if when touched it is neither hard nor too soft, it has a very dark color and when the stem is removed, the skin is yellow, not green or brown.
The guacamole should be served freshly prepared, because the flesh of the guacamole begins to oxidize and turn brown. Avocado pits can be added to the prepared guacamole to slightly delay oxidation.