This recipe appears in:Jerk Chicken Nachos from 'Ultimate Nachos'
Reprinted with permission from Ultimate Nachos: From Nachos and Guacamole to Salsas and Cocktails by Lee Frank and Rachel Anderson, copyright 2013. Published by St. Martin's Griffin. All rights reserved. Available wherever books are sold.
- 2 avocados, halved lengthwise, pitted, and flesh scooped out
- 1/2 red onion, diced
- 1/2 tomato, seeded and diced
- Juice of 1 lime
In a medium bowl, mash the avocados with a fork. Add the onion, tomato, and lime juice to the bowl. Using a fork, fold the ingredients over each other to maintain the guacamole’s chunkiness. Season with salt to taste.