Ingredients

3 medium ripe avocados

1/2 small onion, finely diced

2 Roma tomatoes, seeded and diced

1 garlic clove, minced

1 jalapeno pepper, seeds removed and minced

3 Tbsp or more fresh cilantro, chopped

1 lime, juiced

Instructions

1. Sliced the avocados in half, remove the pit and scoop the avocado into a large mixing bowl.

2. Mash avocado with a fork or I find a pastry blender works well too. Mash until you achieve your desired consistency, I like mine a little on the chunky side.

3. Add the remaining ingredients and stir well.

4. Serve with tortilla chips and enjoy!

NOTE

• Here’s how to keep guacamole green:

  • Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top.

  • Add about 1/2 inch of water on top (I used cold water).

  • Place the lid on the storage container and store it in the fridge. That’s it!

  • When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.