Hairy Bikers' Guacamole - adapted from BBC UK
4 jalapenos, seeded and ribs de-veined *see note
1 cup cilantro, chopped
2 tomatoes, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 white onion, finely chopped
1-2 tbsp. water
1 medium lime, juice only
3 ripe Haas avocados, diced
1. In a molcajete or mortar & pestle, pound the chiles, cilantro, tomatoes, and onion to a fine paste. You can also use a food processor and gently pulse a couple of times. Pour into serving dish.
2. Add a little water and lime juice to thin. Mash in the avocados. Salt and pepper to taste. Serve with tortilla chips. Go easy on the salt in the guac if the chips are salty.
*Note: the heat of the chile is in the ribs, not so much in the seeds, so if you want more kick, leave it all in. Otherwise, remove the seeds and ribs. Wash your hands thoroughly after handling any kind of chile, do not touch anything or it will burn like the dickens. Wear gloves if you must, but wash all utensils and cutting boards as well.
One container at least 8 -10 ounces of your favorite fresh OR jar salsa from the supermarket
Three large Haas avocados, slightly mashed
Juice of one lime
Kosher salt and ground black pepper to taste
Combine all ingredients in bowl, add more salsa if desired, adjust seasoning and serve with Super A tortilla chips!