Ingredients

• 3 medium, fully ripe avocados
• 1/4 cup freshly squeezed lime juice
• 1/3 cup freshly chopped cilantro
• 1 medium shallot, minced
• 1 tablespoon roasted whole garlic
• 1 small jalapeño chili, seeded and minced
• 1 teaspoon salt
• Corn tortilla chips

Method

1. Halve each avocado, remove its pit, and scoop the flesh into a mixing bowl. Pour the lime juice over the avocado.
2. Using a fork or potato masher, lightly mash the avocado, leaving it slightly chunky. Stir in the cilantro, shallot, roasted whole garlic, jalapeño, and salt. (The guacamole can be made ahead to this point, covered with plastic wrap, and kept refrigerated for up to 8 hours. Return to room temperature before serving.)
3. Serve with tortilla chips.