Blue Corn Chips and Chunky Guacamole
- 2 large, ripe avocados
- 1 medium-sized red tomato
- 1 small yellow onion
- ½ cup canned jalapeño peppers
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Cut the avocados in half lengthwise and pry out the pits. Remove the peels and cut the avocados into 1″ pieces. Mash with a fork.
Cut the tomato into ½″ pieces.
Remove the skin from the onion and cut into ¼″ pieces.
Drain off the liquid from the jalapeño peppers and cut the peppers into ¼″ pieces.
Combine all the ingredients; mix well.
Serve with blue corn chips.