Simple Guacamole

This recipe was a request for a potluck from Pernilla & Prema. It's such a simple recipe. The key ingredient is really good quality avocados because there is no other filler to hide a mealy, stringy, old avocado. For hass avocados, choose ones that are slightly soft to the touch (vs. rock hard), not too soft. If you have access to different varieties of avocados, they are all good in this recipe.

Ingredients:
Avocados
Cilantro, finely minced
Jalapenos, seeds and veins removed, finely minced
Chives, minced
Lime juice
Sea salt

Proportions are relative to the size of the avos, the heat of the peppers, the strength or sweetness of the limes. For 2 large avocados, I use a large handful of cilantro, 3-4 chives, 1 jalapeno, the juice of one lime (if you have a strong or juicy lime, start with half), and salt to taste. I recommend tasting one little piece of jalapeno because there is an enormous variety of heat from pepper to pepper. If it's too hot, just use a small amount.

Cut the avocados in half. Remove the pits. For thick-skinned hass avos, I cube them right in the skin; delicately using the tip of a sharp knife, slice the avo lengthwise, taking care not to cut through the skin. Then slice horizontally. Take a large spoon and scoop out the meat. Mix with all the other ingredients in a bowl. I like chunky guac; you can use a fork, potato masher, or pastry cutter to make it smoother.

This is a fresh, delicious, satisfying guac! My favorite thing to dip in guacamole is peeled and sliced jicama sprinkled with a bit of lime juice. Enjoy!