Classic Clean Guacamole

Finely dice the red onion — go small, about ¼ inch. Rinse the diced onion under cold water for 30 seconds and pat dry. This removes the harsh sulfur bite and keeps it from overpowering the avocado. Seed and mince the jalapeño.

Cut each avocado in half lengthwise around the pit. Twist to separate. Remove the pit. Score the flesh in a crosshatch pattern with a knife, then scoop into a bowl with a large spoon.

Add lime juice immediately — this is not optional, it prevents browning and adds brightness. Mash with a fork to your preferred texture: chunky or smooth. Fold in red onion, jalapeño, cilantro, salt, and cumin.

Taste and adjust: more lime for acidity, more salt to sharpen everything, more jalapeño for heat. Serve immediately — or press plastic wrap directly against the surface and refrigerate. Drop the avocado pit into the bowl to help slow oxidation.