Leave that store-bought stuff on the shelf.
are soft but not squishy: They’ll yield when gently squeezed—you’ll feel like you could leave a lasting indentation in the skin if you pressed hard with your thumb . If the avocados aren’t ripe, your guacamole is, well, doomed to be dry and bland rather than creamy and luscious. It’s worth it to wait a few days rather than rush the process.
Pit the avocados , then use a spoon to scoop out the meat from the skin. Give them a rough chop before tossing them into a bowl. Use a fork tomash the avocado, erring on the side of less-mashed than more-mashed. We’re aiming to preserve some texture—this is a dip, not sauce or spread. Gently stir in the red onion, jalapeño, and cilantro, careful not to over-mash your avocado in the process.
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