A classic Cinco de Mayo dish. To mix it up, play with the heat – turn it up by adding more peppers or cut back slightly for children and guests who prefer a milder taste.
In medium bowl, combine onion, jalapeño peppers and avocados. Stir to combine. Add cilantro, lime juice, garlic, salt and pepper, mix thoroughly. Serve with crisp tortilla chips and extra lime wedges. Best if enjoyed within 24 hours.
Tip: For extra kick, leave the seeds in the pepper.