To cut the avocado, place it in the palm of your hand and insert a sharp knife with a blade at least 2 inches longer than the avocado. Without moving the knife, roll the avocado around, slicing it top to bottom and back to the top. A gentle twist will separate the two halves of the avocado, exposing the meat and the seed inside.
To remove the seed, carefully “hit” the seed with the knife so it pierces it about 1/4 inch or so. Turn the knife with the seed, and it will come loose from the inner flesh so you can easily lift it up and out of the avocado. To remove the seed from your knife, pinch the seed by placing your fingers over the knife blade (blunt side) and squeeze as though you are pinching the end of the avocado. It should pop off from the knife and fall freely.
Score the inner meat with a butter knife both horizontally and laterally. These will be the cubes when the skin is turned towards inside out. If the avocado is ripe flesh should fall out as the skin is turned. Repeat this with the remaining avocados. Place the cubes into a medium sized bowl.
Add the onion, jalape chile peppers, garlic, salt, and chile powder. Mix with a fork, mashing some but not all of the cubes of avocado. Add the lemon juice and stir well. The lemon will help delay some of the oxidation, but not all. NOTE: If the guacamole is stored overnight, you may have a dark, discoloration over it the next day. This will not hurt you, and will not change the taste. Just mix the guacamole well and the rest, restoring its appearance to a light green, will envelop the darker areas.
There is an oldwives tale that leaving the seed of the avocado in the guacamole will help prevent this oxidation from occurring. I have never seen it work, but I do it simply because that is the way I have always seen it done. If I am going to serve this to company however, I may try to hide the seed by covering it with the end of a lemon, or some jalapeno slices.
Adding diced tomato to your guacamole is common in the area I live in. I do like the addition of tomato, but it will not keep as long when this is done. I will generally chop some fresh tomato and serve it in a small bowl to the side, allowing guest to add tomato to their guacamole as they please.
Makes 4 servings.
Guacamole (Garden Style) Dip Recipe: https://whatscookingamerica.net/CynthiaPineda/GardenGuacamole/GardenGuacamoleMain.htm