Gather supplies on a cutting board.
Halve the avocados and scoop them out of their shells with a knife or this handy device that I highly recommend. Save the Pitts and deposit the avocados and pits into a gallon sized ziplock bag.
Chop up green onions, tomato, and garlic then deposit in the ziplock bag.
Halve the limes and juice them into the ziplock bag, sprinkle in salt, garlic and jalapeño (if you want it hot). I chose to skip the jalapeño.
Your ziplock bag is full. Seal the top and mash the ingredients together with your hands.
When it's done it should look like this. Now empty the contents into a bowl. Be sure to taste it to make sure it has enough flavor.
Pour yourself a margarita and enjoy with tortilla chips!
- 3 to 4 Haas avocados (halved, peeled & seeded)
- 2 juiced limes
- 4 chopped green onions
- 1/2 teaspoon of Himalayan salt
- 2 chopped Roma tomatoes
- 1 clove of garlic minced
- 1/2 jalapeño pepper seeded
Santa Barbara, California