Ingredients
2
jalapeño chilies
2
ripe large avocados
2
tablespoons lime or lemon juice
2
tablespoons finely chopped fresh cilantro
1/2
teaspoon salt
Dash of pepper
1
clove garlic, finely chopped
2
medium tomatoes, finely chopped (1 1/2 cups)
1
medium onion, chopped (1/2 cup)
1/2
bag (13 1/2 ounces) baked tortilla chips
Preparation
Remove stems, seeds and membranes from chilies; chop chilies. Cut avocados lengthwise in half; remove pit and peel. Place avocados in medium glass or plastic bowl; mash.
Stir in chilies and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.
