GUACAMOLE

• 1 garlic clove, peeled
• ½ to 1  jalapeño, seeded and cut into 1-inch pieces
• ½ small onion (red or white)
• ¼ cup packed cilantro leaves
• 5 ripe  avocados, pitted  and flesh scooped out
• 2 tablespoons fresh lime juice
• 1½ teaspoons   kosher   salt, plus more if desired

Nutritional information per serving (¼ cup):

Calories 137 (75% from fat) • carb. 8g • pro. 12g • fat 25g sat. fat 2g • chol. 0mg • sod. 273mg • calc. 12mg • fiber 6g

Insert the large chopping blade into the large work bowl. With the food processor running on High, drop the garlic and jalapeño pieces through the small feed tube to finely chop. Add the onion and cilantro to the work bowl. Pulse to roughly chop, about 5 times.

Add the avocado, lime juice and salt. Pulse until desired consistency is achieved. Process on High if very smooth consistency is desired.

Taste and adjust seasoning as desired. Serve immediately or store in an airtight container in the refrigerator.

TIP: Press a piece of plastic wrap directly onto the surface of the finished guacamole to help prevent browning before serving or while storing.