1 Ripe avocado, peeled and pitted
1 Jalapeño, stemmed, cut in fourths; see cook’s notes
1 Cup water
1 Tbsp. white vinegar
3/4 tsp. salt
2 Tbsp. minced fresh cilantro
2 Tbsp. diced onion
Combine avocado, jalapeño, water, vinegar and salt in blender. Pureé on high.
Pour into medium bowl. Add cilantro and onion; stir to blend. Cover and chill.
Yield: 1 1/2 cups