4 ripe avocados, peeled, pitted and placed in a medium bowl
juice from ½ a lime or lemon (I prefer lime, but many swear by lemon)
2 Tablespoons minced red or white onion or shallot
½ tomato, diced (leave it out if it's not in season)
¼ cup chopped cilantro
½ jalapeno pepper, seeded and minced or hot sauce to taste
Sea salt to taste (don't skimp, guacamole needs quite a bit)
OR you can do the cheater version (no guilt, of course) and add a few spoonfuls of fresh salsa and salt to the mashed avocados
chips:
2 Tablespoons unrefined, cold-pressed olive oil
6 (6-inch) organic, soft corn tortillas
Sea salt
Instructions
Sprinkle the avocado with the lime juice and mash together in the bowl.
In a separate bowl, mix the onion, tomato, cilantro and hot sauce. Stir into the avocado mixture and season to taste with salt.
Transfer to a serving bowl and serve or refrigerate, tightly covered for a few hours.
Preheat oven to 350 degrees. Place the tortillas on a cutting board. Brush the oil over both sides of the tortillas. Stack the tortillas and cut them in half, then cut the halves in half and one more time to make eighths. Spread the tortillas in one layer on a parchment-lined baking sheet and sprinkle with sea salt. Bake for 15-20 minutes or until crisp. Transfer to a paper towel-lined plate and cool.
Recipe by Pamela Salzman at https://pamelasalzman.com/guacamole-and-baked-tortilla-chips/