3 avocados, ripe
½ small yellow onion, finely diced
2 Roma tomatoes, diced
3 T. finely chopped fresh cilantro
1 jalapeño pepper, seeds removed and finely diced
2 garlic cloves, minced
1 lime, juiced
½ tsp. sea salt
Cut the avocados in half, remove the pits and scoop the flesh into a medium bowl. Mash the avocados with a fork, leaving them as smooth or chunky as you prefer.
Stir in the diced onion, tomatoes, cilantro, jalapeño and minced garlic. Add the lime juice and sea salt. Mix until all ingredients are evenly combined.
Taste and adjust with additional lime juice or salt if desired.
Serve immediately with tortilla chips, tacos or your favorite Mexican dishes. For best freshness, cover tightly with plastic wrap pressed directly onto the surface of the guacamole and refrigerate until ready to serve.
Recipe by Haylee Senger
