Quickamole
Avocados are abundant in Mexico, so guacamole is not a treat there, like it is here. You can find it at every restaurant, and the most common and easiest one follows. They make a quick and few ingredient guacamole, and they serve the chips right in the dip.
Be sure to only use the amount of jalapeno or serrano that suits you. My and my family’s tolerance for spicy peppers is high so we use the entire thing (sometimes 2 peppers, really!)
If you want to serve this with fresh tortilla chips, reference the recipe on this site for Chips and Guero Queso.
Quickamole
2 ripe avocados* (see authors note) peeled, seeded, and sliced.
1 jalapeno or serrano pepper
1 ripe tomato
1 lime
Salt to taste
1/2 tsp. dried cumin
Chop jalapeno or serrano pepper, and tomato. Mash the pepper and tomato into the avocados in a bowl. Juice a lime over the mixture, and add 1/4 tsp. salt and cumin. Mix to combine, checking for salt preference. Serve quickamole on a plate, systematically placing some of the tortilla chips in the dip, for effect.
*AUTHORS NOTE* Ripe avocados are going to be very soft and have almost mushy spots on them. As long as the skins are not broken in any place, the mushy spots will do you no harm. Also, another indicator of a ripe avocado is that it’s dark green, and sometimes dark brown. The bright green ones can sit on a sunny windowsill for a few days to ripen quickly, however if you plan on serving avocados in the near future, it is advisable that you buy an over-ripe avocado,as opposed to an underripe one, and cut out some of the dark brown spots when peeling it.