Copycat Chipotle Guacamole

Ingredients

• 4 ripe Hass avocados
• 3 cloves garlic, peeled
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 medium red onion
• 1/2 large jalapeño, optional
• 1/4 cup chopped cilantro
• 2 tablespoons fresh lime juice
• Tortilla chips, store-bought or homemade

Directions

1. Start with the garlic paste. Give the garlic cloves a rough chop, then shower them with 1/2 teaspoon of salt. Using the broad side of your knife, smear and press the garlic and salt together against the cutting board until they turn into a paste, which should take about 1-2 minutes.
2. Now finely cut the red onion and jalapeño. Aim for onion pieces smaller than 1/4 inch and pepper pieces smaller than 1/8 inch. You should end up with about 1/4 cup of red onion and 1 tablespoon of jalapeño. If you want the dip milder, toss the jalapeño seeds.
3. Halve the avocados, scoop the flesh into a large bowl, and give it a gentle mash with a fork. Keep it on the chunky side for the moment, since it will soften as you stir in the rest.
4. Put the garlic paste, red onion, jalapeño, and cilantro into the bowl with the avocado. Add the lime juice, then fold everything together gently until combined. Taste, then season with more salt if you think it needs it.
5. If you are not serving the guacamole immediately, lay plastic wrap right against the surface and cover the bowl with a lid. Refrigerate it for up to 3 days. If the top darkens a bit, just skim that layer away to get to the green guacamole underneath.