Just in time for Cinco de Mayo, I'm sharing my ridiculously easy but widely acclaimed guacamole recipe.
Using a fork, mash 1.5 to 2 soft avocados; place in a bowl with 2-3 chopped green onions (white and green parts), a big handful of chopped fresh cilantro, 1 minced jalapeno (I remove the seeds but you can leave them in if you want more heat), 1-2 tablespoons lime juice, and a generous pinch of sea salt. Mix well and serve with blue corn chips (we like Garden of Eatin' organic chips, all kinds).
That's it! Couldn't be simpler. For a touch of red, use a Fresno chile pepper instead of jalapeno; they're slightly hotter but prettier.
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