This guacamole with pickled jalapeños can be made in mere minutes. It is perfect with tortilla chips and you'll love the flavor that the pickled jalapeños give this guacamole!
3large avocadosThe avocados should give in to your touch but still be a little firm. See note for small avocados*
2roma tomatoesdiced
½white oniondiced
3tablespoonsfresh cilantrofinely chopped
1small lime
1teaspoongarlic powder
sea salt to taste
¼cuppickled jalapeñoschopped - OR add more/less to your taste
Instructions
Slice your avocados in half and remove the seed and peel. Mash the avocados with a fork or pastry cutter.
Wash your cilantro and pat dry. Remove the stems and finely chop it.
Dice your onion, pickled jalapeños, tomatoes. Add them in with the cilantro.
Add the juice of the lime, garlic powder, and salt then stir well.
Serve with tortilla chips.
Notes
Nutritional information is an estimate only.*If using small avocados use four. **If using bottled lime juice, use about one tablespoon.Store any leftovers in an airtight container in your fridge. It will be good for up to three days after making. If your guacamole starts to turn brown, give it a few good stirs.