Fresh Cilantro (2 Tablespoons)
Fresh Lime Juice (2 Tablespoons)
Garlic (2 Cloves)
Jalapeños (2 Tablespoons)
Vine-Ripened Tomatoes (1)
Guacamole is all about robust, fresh ingredients. If everything you put in it has intense flavor, you’ll have a winning dish. So, be sure to taste as you go. Depending on the flavors, you can always add more of something.The corn tortilla chips should be gluten free, but it’s always a good idea to check the label to be sure.
Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh into a medium mixing bowl. Use the back of a fork to mash the avocado.
Squeeze half the fresh lime juice into the bowl of avocado. Stir until well combined and avocado is nearly smooth. Set the rest of the lime juice aside for final seasoning. Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the avocado. Start by adding half the garlic, then add more for final seasoning if necessary.
Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount, and add half to the avocado and check for spiciness. If you want more spice, add all of it. Avoid touching your face when handling peppers, and wash hands immediately after. Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the avocado.
Core the tomato, then cut in half and scoop out the seeds. Cut the tomato into 1/4 inch dice. Gently fold into the avocado mixture. Season mixture with salt and pepper, then taste for final flavor. Add the remaining lime juice and garlic if it needs more punch. Then, cover with plastic wrap. Press the plastic wrap into the surface of the avocado to help prevent browning. Refrigerate until ready to serve.