>> source: Applied Kitchen
>> serves: 3 cups
>> total time: 20 minutes

Using #tongs{}, roast the @jalapeño{1%each} over a high gas flame, turning frequently until all sides are evenly charred and blackened, about ~{3%minutes}. Transfer the pepper to a #plastic bag{} and let it steam for ~{5%minutes}. Once cooled, peel off and discard the skin. Slice the jalapeño open, remove the seeds, and mince into a paste.

Slice the @ripe avocados{3%each} in half lengthwise. Remove the pits carefully, then scoop the flesh into a #mixing bowl{} using a #spoon{}, taking about ~{4%minutes}.

Add to the bowl: diced @small tomato{1%each}, finely chopped @red onion{0.5%each}, minced roasted jalapeño, freshly squeezed @lemon or lime{1%each} (juiced), chopped fresh @cilantro{2%Tbsp}, and @kosher salt{to taste} and @cracked black pepper{to taste}, taking about ~{3%minutes}.

Use a #fork{} to mash the avocado while mixing in the other ingredients, about ~{3%minutes}. Mash until you reach your desired consistency - chunky or smooth.

Taste the guacamole and adjust seasoning as needed. Add more salt, pepper, lemon/lime juice, or jalapeño to suit your taste, taking about ~{2%minutes}.

Serve with @tortilla chips{some} or as a topping. If not serving right away, cover tightly with #plastic wrap{} pressed directly onto the surface of the guacamole to minimize browning, and refrigerate for up to 2 days.