The best guacamole

Ingredients:

• Half a small red onion, finely diced
• 1 tablespoon distilled white vinegar
• 4 ripe Hass avocados
• 1/4 cup lime juice (about 2 limes)
• 1 jalapeño, minced (leave seeds and membranes if you prefer a hotter version)
• 1 clove of garlic, grated
• 1 teaspoon coarse salt
• 1/2 cup loosely packed cilantro leaves, finely chopped (about 1/4 cup)
• Tortilla chips, for serving

Preparation:

1. Place the diced onion in a small sieve and rinse under cold running water. Transfer to a small bowl and cover with 1 cup of cold water. Add the vinegar and let sit for 10 minutes.
2. Cut the avocado in half, remove the pits, and scoop the flesh into a medium bowl. Squeeze the avocado with lime juice. Mash it with a fork or potato masher until it forms a paste with small chunks. Drain the onion thoroughly and add it to the avocado along with the jalapeño, garlic, salt, and cilantro. Toss to distribute the ingredients evenly.
3. Serve immediately with tortilla chips, or place a piece of plastic wrap directly on the surface of the guacamole to prevent it from browning and refrigerate until ready to serve.