Makes 2-1/2 cups
1-1/2 teaspoons kosher salt
1 small white onion, finely chopped
1 large jalapeno pepper, seeds and ribs removed, if desired, minced
2 tablespoons finely chopped fresh cilantro, plus more to taste
3 ripe avocados
1 medium tomato, seeds removed, cut into 1/4 inch dice
In a medium bowl, combine the salt, onion, jalapeno and cilantro, using the back of a wooden spoon. Cupping the avocado with the palm of your hand, split it in half lengthwise and remove the seeds. Slice it lengthwise into 1/8-inch strips, then crosswise into 1/2-inch dice. Scoop out the flesh with a spoon. Add the avocado to the bowl and mix thoroughly into a paste. Add the tomatoes and cilantro, if desired, and serve with corn chips. The dip can be refrigerated in an airtight container, with a piece of plastic wrap laid directly on the guacamole to prevent it from discoloring, for up to 4 hours.