Ingredients

• 4 medium ripe avocados, halved and pitted
• ½ cup finely chopped white onion (about ½ small onion)
• ¼ cup finely chopped fresh cilantro
• 1 small jalapeño, seeds and ribs removed, finely chopped
• 3 tablespoons lime juice (from about 1 ½ limes), or more if needed
• ¼ teaspoon ground coriander
• 1 teaspoon kosher salt, more to taste

Instructions

1. Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas.
2. Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
3. Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine.
4. Taste and add additional salt (I often add up to ½ teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don’t worry—it will mellow out after a brief rest).

The Best Guacamole