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1. Cut avocados in half. Scoop pulp into a bowl and slice into small diced pieces or mash with a fork or potato masher.
2. Gently fold in cilantro, jalapeno peppers, and garlic. If desired, add onion and tomato. Add lime juice and salt to taste. Cover with plastic wrap, pressing wrap to the surface of the guacamole to prevent it from turning brown. Let sit at least 30 minutes (or refrigerate up to 4 hours, then let stand at room temperature at least 15 minutes before serving). If desired, before serving, sprinkle with additional cilantro. Serve with sweet potato chips.