Chef Eric Williams of Momocho in Cleveland shares his classic guacamole recipe.
4 ripe Hass avocados
1 tsp. kosher salt
1 Tbsp. finely minced garlic
Juice from 1 lime (about 3 Tbsp.)
1 jalapeño pepper, seeded and finely minced (leave in some of the seeds for more heat)
1 bunch cilantro, de-stemmed and chopped (about 1 cup)
½ medium Spanish or red onion, finely minced (about ½ cup)
Remove avocado flesh from skin and pit. In a large stainless steel or glass mixing bowl, mash avocado, salt, garlic, and lime juice until you reach the desired consistency. Fold in jalapeño, cilantro, and onion. Taste and season with more salt or lime juice as desired. Serve with tortilla chips or crudités.