Juice of half a Key lime, ¼ to ½ lemon, or ½ lime
1 clove garlic, peeled
1 tablespoon onion (sweet or other), minced
1/3 jalapeño pepper, more or less, depending on hotness, minced (This seems a little mincing on the jalapeño — these days I’d be inclined to use the whole thing.)
1 tablespoon tomato, minced
1 tablespoon sour cream
Cut avocado in half lengthwise and remove stone. Scoop out meat from skin, place meat in bowl and mash with fork until as smooth as possible. Add citrus juice. Place garlic in garlic press, hold above bowl and squeeze juice and mashed garlic into mashed avocado. Remove remaining garlic from press and add to avocado. Add minced onion, jalapeño (including the seeds—these are what makes it hot) and tomato. If you want the guacamole creamier, add sour cream. Cover tightly with plastic wrap and refrigerate immediately unless you’re going to serve it right away. Guacamole, when exposed to air and warmth, like avocados, turns brown very quickly. The addition of the citrus juice will delay this browning.