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Start by chopping up ¼ onion, ½ jalapeno, and 10 sprigs of cilantro.
Add 2 tablespoons chopped onion, 1 teaspoon chopped jalapeno, and 1 tablespoon chopped cilantro to the molcajete along with ¾ teaspoon salt and the juice of 1 lime. Grind into a paste using the pestle.
Add the flesh of three ripe avocados to the mixture and combine well.
Take a taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch.
Serve immediately and store leftovers in an airtight container in the fridge.