Cut the avocado in half. Twist to pull apart and remove the pit. Scoop out the flesh. Place in a medium bowl and mash the avocado with a fork leaving some chunks.
Add the garlic, onion, jalapeño (optional), salt, and tomato. Squeeze the lime juice over all the ingredients and give everything a gentle stir, but don’t overdo it.
If you own a molcajete (lava-stone mortar), using the tejolote (lava-stone pestle) grind the garlic, onion, jalapeño, and salt until all the ingredients are well ground. Dice the avocados and gently fold into the garlic-onion-chile paste, keeping the avocados fairly intact. Add tomatoes and squeeze the lime juice over the avocado and gently stir until the mixture is chunky. Taste and add salt, if necessary. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.
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