1 TBSP. jalapeño or serrano pepper, seeded and finely diced (leave seeds on if you want extra heat)
2 tablespoons fresh cilantro, finely minced
Instructions
Dice the onion and the pepper, mince the cilantro and set them aside.
Cut in half the avocados and remove the seeds. Score the flesh of the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop out the flesh. Place the avocados, lime juice, salt and pepper in a medium mixing bowl. Mash with a potato masher or with a fork until smooth and creamy but, If you prefer the guacamole chunkier, do not mash it too much.
Stir in the red onions, the pepper and the cilantro and mix everything very well. Taste and if necessary, add more lime juice or more jalapeño. Cover and set aside for 15 minutes, or so, to allow the flavors to develop. Taste again and adjust the seasoning.
Serve with warm tortilla chips.
Notes
My favorite tortilla chips are the multigrain chips by "Food Should Taste Good". They have flax seeds, sesame seeds and quinoa. They are also gluten-free and they are absolutely delicious.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/creamy-guacamole/