Ingredients:
- 33 avocados, ripe
- 3½ small yellow onion, finely diced
- 32 Roma tomatoes, diced
- 33 tbsp. finely chopped fresh cilantro
- 31 jalapeno pepper, seeds removed and finely diced
- 32 garlic cloves, minced
- 31 lime, juiced
- 3½ tsp. sea salt
Directions:
- Slice the avocados in half, remove the pit and scoop into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like.
- Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed. Serve the guacamole with tortilla chips
TIP: 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 cold water on top. Place the lid on the storage container and store in the fridge. When you want to enjoy more guacamole, drain the water off the top, stir it, and you’re good to go.
