3 avocados (at their peak ripeness)
1 large onion (I find Spanish or Vidalia onions work best)
1 1/2 tablespoon minced garlic (not dried or powdered)
1 the juice of one lime (fresh, not that bottles stuff)
1 tablespoon of kosher salt (more or less to taste)
2 Roma tomatoes or a handful of grape tomatoes halved then quartered
1 teaspoon fresh ground black pepper
1 jalapeno, optional (seeded and what not)
Give the onion a cubed chop and place in large bowl. Add Garlic, salt, pepper, juice of the lime, chopped tomatoes and jalapeno. Mash together with potato masher or a fork, this will get all those great flavors mingling together and working off of each other.
Remove avocados from peel ( if you are not sure how to do this take the avocado in your hand insert knife into the side of the avocado. You will feel the pit, use that as your guide and follow it all the way around until you have made a full circle cut of the avocado skin. Put down your knife and twist each section of the cut avocado in opposite directions. it should come apart very easily.
To removed the pit, hold it in your hand and gently tap pit with the blade of your knife until, the knife sticks in the pit. Hold avocado firmly and twist knife, the pit should come out with ease).
Remove the soft inside from the skin and add to the previous mixture. Mash mixture together with either a fork or a potato masher. Your looking for the consistency of lumpy oatmeal. Taste and adjust seasoning as desired and enjoy. (I recommend Edens Garden blue corn chips)