Avocados (5)
Limes (2), juice
Jalapeno or Serrano peppers (2), chopped small
Small onion, chopped
Garlic, pressed or minced
Olive oil

So, you’ll notice that I haven’t given you very many measurements. That’s because this is what I’d like to call a tasting recipe. You mix it up, and taste it and make adjustments.

I always start with the avocados. The best way is to slice it long ways all the way around, then CAREFULLY swing the knife into the pit and twist it slowly. Scoop the fruit out of the peel with a big spoon and put it in a large bowl.

If you have a citrus press, usually 1 ½ limes is enough. If not, use two. Pour the lime juice over the avocados. Add in your chopped onion, pepper, and garlic. Then take a small handful of cilantro, chop that up and put it in as well. Add the olive oil (around ¼ cup.) Put in about a teaspoon of salt and a ½ teaspoon of fresh cracked pepper to start and then mash it all up with a potato masher. You can leave it chunkier if you like, or mash it completely if you prefer.

Now, taste it (with tortilla chips, since they add salt) and see if you need more salt and pepper, or more lime, or more heat. 

Enjoy, from The Dinner Club RVA