This very old recipe is alleged to have been passed down through generations of families from old Mexico, and is reportedly the original, basic, process for making guacamole.
5 large, ripe, avocados
2 large limes, juiced, juice reserved, divided
1 medium white onion, finely diced
3/4 cup loosely packed fresh cilantro, finely chopped
1 firm large tomato, seeded and finely diced
salt to taste
1. Slice avocados in half, one at a time. Discard the seeds. Scoop out of the shells with a spoon. Place in a serving bowl
2. Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency
3. Add chopped onions, tomato, and cilantro. Stir gently but quickly to combine ingredients
4. Add juice of the second lime and then salt to taste. Stir in slightly, until incorporated
5. Serve immediately, or cover with plastic wrap pressed down against the guacamole to eliminate air at the surface, and refrigerate
This process makes a chunky guacamole held in a creamy sauce-like texture. If you prefer a smooth and very creamy texture, you can achieve it by combining the ingredients in a blender or food processor, pulsing in short bursts to avoid introducing any heat into the guac. Homemade guacamole usually lasts 1-2 days when refrigerated. It is no longer usable when it pools a puddle of brown liquid and the layers below the surface have lost their vibrant green hue.