Ingredients
 white onion 1/2 whole
diced small
 jalapeño1 whole
finely chopped
 cilantro 1/4 cup
 sundried tomatoes 1/4 cup
oil packed
 avocados3 whole
ripe
 salt
 lime juice
 cilantro
optional garnish
 queso fresco2
optional, could also use feta or goat cheese, exclude to keep it vegan
 tortilla chips
could also use crisped papad

cookware

strainer
mixing bowl
potato masher
1
Dice the onion. Rinse the onion in a strainer with cold water. Add to mixing bowl along with jalapeño and cilantro.
2
Dry the oil-packed sun-dried tomatoes on a paper towel. Microwave for 5-10 seconds to soften. Dice into small pieces and add them to the mixing bowl.
3
Peel and dice the avocado into the mixing bowl. Gently mash the ingredients together. Add salt and lime juice to taste.
4
Garnish with additional cilantro. For extra credit, top with crumbled queso fresco, feta, or even goat cheese. Enjoy with tortilla chips.
Notes

The target consistency for this guacamole is smooth, yet chunky. In order to do this, create a crater in the middle of the mixing bowl, and mash about 1/4 of the finished guacamole it until smooth. The chunks that cling to the side of the bowl remain intact. Then mix the smooth guacamole with the avocado chunks. In adding the lime juice over the avocado, not only does it season it, but it helps prevent discoloration. This recipe is vegetarian with the cheese, vegan without it.