Chef jorge's guacamole

1 tablespoon garlic, finely chopped

2 tablespoons white onion, finely chopped

1 tablespoon jalapeno chile pepper, finely chopped

1 large ripe avocado (Haas variety is the best)

1 teaspoon freshly squeezed lime juice

Dash of salt

1 tablespoon ripe tomato, chopped

1 tablespoon fresh cilantro, chopped

Tortilla or corn chips for serving

Put the garlic, onion and jalapeno in bowl, and use a wooden spoon to stir them together.

Have an adult help cut the avocado vertically in half, from the narrow end to the wide end; remove the large seed or pit.

Hold one avocado half in your hand and use a butter knife to cut through the flesh of the avocado into long strips, making sure not to cut through the skin. Cut the avocado flesh in the other direction to make cubes. Turn the avocado inside out, then drop the cubes into the bowl with the garlic-onion mixture. Repeat with the other avocado half.

Add the lime juice to the bowl. Mash the avocado with the wooden spoon until it's creamy but still a little lumpy. Add the salt, chopped tomato and cilantro; mix to combine.

Serve the guacamole with tortilla or corn chips, or use it in tacos.

From The Spatulatta Cookbook by Isabella and Olivia Gerasole

Nutrition facts per serving: 39 calories, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 2 mg sodium, 1 g fiber