This jalapeño guacamole is the perfect appetizer with chips or as a topping on a variety of dishes. It's full of fresh veggies and really packs a lot of flavor.
Halve the avocados by running a knife around it lengthwise, then twist the avocado to pull it apart. Discard the pit. Use a spoon to scoop the flesh into a large mixing bowl.
Use a fork to roughly mash the avocados as smooth or chunky as you like. I prefer to keep it a little chunky.
Dice the remaining ingredients and add them to the bowl. Mix together until well combined. Adjust seasonings to taste. For an even spicier kick, add the jalapeno seeds back in.
Serve fresh with a side of tortilla chips and enjoy!
Notes
If you want to make it ahead and keep the guacamole as fresh as possible, try preparing the rest of the ingredients in advance, then mashing and adding the avocado right before serving.This guacamole is best eaten the same day but can be kept in the refrigerator for up to 2 days, stored properly in an airtight container. Add some lemon or lime juice on top of the dip before covering and stir well when ready to eat.