Preferably in a molcajete (A Mexican stone mortar and pestle) grind the onion and minced garlic, followed by the jalapeno, then adding the cilantro, following with the lime juice. Grind well. When pestled, add the meat of 3 ripe avocados. Using the pestle grind the ingredients together until coarse and chunky. Add the olive oil, salt and pepper, then grind until blended. Guacamole should be thick and chunky.

Immediately with white corn tortilla chips. If you make ahead of time, place one of the seeds in the middle of the guacamole and store in an air-tight container.

Guacamole will turn brown very quickly once exposed to air.

Submitted by: Gary K