Ronnie's Notes
One of America’s favorite dips! Serve leftovers on grilled chicken breasts or with fajitas.
Difficulty: Intermediate
Instructions
Cut the tomato in half crosswise, squeeze out the seeds, and chop the pulp into small pieces.
Remove the stem, the fleshy white part, and the seeds from inside the jalapeño pepper and chop it into small pieces.
Peel the avocados, slice the flesh all the way down to and around the pit, and put the flesh in a medium-sized bowl.
Add the lemon or lime juice and mash the ingredients.
Stir in the chopped tomato and jalapeño pepper, onion, garlic, cilantro, and salt.
Use a food processor or blender if you’d rather have a smoother guacamole.
Serve with corn chips.
Warnings Be careful when working with hot peppers.
Use disposable gloves, if possible.
Be sure to wash your hands thoroughly after you’re done and don’t touch your skin or eyes for a while.