Serves 6 to 8 (makes 1 1/2 cups).
2 firm, but ripe, Haas avocados
Peel, pit, and quarter the avocados. In a medium bowl, mash together the avocados, lime juice, and salt using a heavy whisk or potato masher. The finished mixture should contain small lumps. Stir in the onion, jalapeño pepper, tomatoes, and cilantro.
Cover tightly, pressing plastic wrap directly on the surface of the guacamole and reserve in the refrigerator for up to 2 days. After a few hours, the guacamole may discolor on top, due to oxidation. Simply scrape away the darkened layer, which will have an off taste, and use the remainder.
© 2006, Oso Sweet Onions