1 small jalapeno, seed and ribs removed for less heat
1small clove garlic, minced
2-4tablespoons finely chopped red onion
1-2tablespoons finely chopped cilantro
1lime, juiced (about 2 tablespoons needed)
Cut ripe avocado into quarters, remove seed, and peel. Place into a large bowl. Using a potato masher mash avocado until it reaches your desired texture. I like mine a little chunky.
Stir in remaining ingredients and taste. Add extra salt as needed.
To store: spoon into a container and spread into an even layer. Press plastic wrap over the top making sure not to trap any air pockets. I do this all the time and it greatly extends the life of my guacamole without it turning brown! Store in the refrigerator for 2-3 days.