As an Arizona native, guacamole is a staple in our house. Taco Tuesday is a thing when Cinco de Mayo has long gone. This recipe is simple and pure and a total crowd pleaser.
2 large ripe Hass avocados, halved and pitted (keep your pits for later)
4 tablespoons finely chopped white or red onion
2 tablespoon minced fresh jalapeño chile, including seeds, or more if you like it hot, hot, hot
1/2 teaspoon fine salt (or more to taste)
1/2 cup chopped cilantro
1 tsp cumin
Juice of 1/2 - 1 lime, if desired
At our house, we mash the onions, chiles, half of the cilantro, cumin with the salt - making a paste. Use a mortar & pestle or a fork on a cutting board.
Mix the paste with the coarsely chopped avocado. We all love to slice avocados in our hands - careful of your fingers! Add the rest of the cilantro and lime juice for a little more goose! But don't over mix!
Scoop the guac in your serving bowl (ours!) and add the pits to keep it green.
If you're making this ahead of time add all the pits plus cover with parchment paper (cut a circle the size of the container) applied to cover the guacamole so that it's air-tight.
If your tortilla chips aren't 100% crispy, grab a cookie sheet and line it with parchment paper. Heat them on low til they crisp up.