Las Ventanas al Paraiso's Fresh Guacamole Print
Written by Chef Fabrice Guisset   
Choose avocados carefully: touch the top end to determine ripeness, rather than squeezing the mid-section. Haas avocado preferred.

Las Ventanas guacamoleIngredients:
6 large Haas avocados
1 red onion
1 Roma tomato
1 bunch of cilantro
1 Serano chili
1 Jalapeņo chili
1 oz. limejuice
Salt to taste

Mince the onion and chili (cut chili end off, cut in half, carefully remove seeds). De-seed and chop the Roma tomato.
Using a sharp knife, cut the avocado away from the pit. Quickly insert knife into pit, twist slightly to remove. Use a flat spoon to scrape avocado away from skin. Using a pairing knife, cut the avocado into cubes.
Combine the ingredients in a large bowl; season with salt and hand-squeezed lime juice.  
Serve with tortilla chips.