Guacamole

After years of not liking avocados, and hence guacamole, a few years back I turned a major corner and now I love it.  I just wish they weren't so high in fat!  But what's a Cinco de Mayo party with out guacamole? 

Greg actually prepared this Cook's Illutsrated dish for the party and it was Delicious.  

Makes about 1 1/2 cups.   Published July 1, 2002.  

INGREDIENTS

2	small avocados , ripe, (preferably Haas)
1	tablespoon minced red onion
1	small clove garlic , minced or pressed through garlic press
1/2	small jalapeño chile , minced (about 1 1/2 teaspoons)
2	tablespoons minced fresh cilantro leaves
	Table salt
1	tablespoon lime juice from 1 lime

INSTRUCTIONS

1. 1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro, and 1/8 teaspoon salt until just combined.

2. 2. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin, (see illustrations below). Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)