4 ripe avocados (preferably Haas)
1 lime, juiced
1 clove garlic, finely minced
2 medium vine-ripened tomatoes, seeded and diced
2 jalapenos, seeded and diced (wear rubber gloves)
1 medium yellow onion, diced
1/4 c. cilantro leaves, washed, dried and finely chopped
Kosher salt and fresh ground pepper to taste

Halve and pit avocados and scoop out flesh into a bowl. Mash avocado to desired consistency and mix in remaining ingredients. Cover with plastic wrap and refrigerate for about an hour before serving. Serve with tortilla chips.