While this stellar version of a Mexican and Southwest classic can be a delicious appetizer by itself, it’s also traditionally served as an accompaniment to almost all tortilla specialties. All dishes made with avocado darken when exposed to air. This dish can be made up to 8 hours ahead; press a piece of plastic wrap directly on the surface to block out air and refrigerate until ready to use.
5 ripe avocados
1 small red onion, peeled and minced
2 jalapeno chilies, seeded, deribbed, and minced
1/2 cup cilantro leaves, minced
1/4 teaspoon ground white pepper
1/2 to 1 teaspoon salt
2 tablespoons fresh lime juice, or to taste
Halve the avocados and remove the pits. Cut into quarters and peel, the cut into chunks. Place the avocado in a bowl with the onion and chilies and, using a table fork, mash the mixture together, leaving some texture. Add the cilantro, white pepper, salt, and lime juice and mix well.
To serve: Place shredded lettuce on a serving platter. Scoop guacamole on the lettuce; garnish with tomato wedges. Serve with fresh tortilla chips.