1/2to 1 jalapeno, seeds and veins removed (adjust to your heat preference)
2clovesgarlic, finely chopped or minced
sea salt to taste
Slice each avocado in half, removing the pit. (You may save the pits for later. Putting one or two in the bowl of guacamole will help reduce discoloration.)
Cut the avocado in the peel, a minimum of four lines vertical, four lines horizontal or more if you prefer small pieces of avocado. Using a spoon the size of the avocado (get a big spoon like this), scoop out each half of the avocado. Hold the avocado half in one hand, spoon in the other. Lay the edge of the spoon alongside the avocado and gently scoop. So easy!
Pour the lime juice over the avocado chunks and toss well to coat. This will also help to slow down any browning/discoloration of the avocado.
Mix in all remaining ingredients. Using the back of the spoon, you may choose to gently mash some of the avocado chunks. I like my guacamole more on the chunky side. You can decide how chunky or smooth you like yours.
Refrigerate for one hour prior to serving for flavors to meld. Serve with your choice of fresh veggies of chips. Shown here are jicama spears dusted with smoked paprika and cucumbers.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.