Guacamole and Chips

 

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

• 1 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.
• 2 Stir in chilies and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.