The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

3 medium, fully ripe avocados
1/4 cup freshly squeezed lime juice
1/3 cup freshly chopped cilantro
1 medium shallot, minced
1 tablespoon roasted garlic
1 small jalapeno, seeded and minced
1 teaspoon salt

1. Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh.

2. Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, roasted garlic, jalapeno and salt.

3. Serve with tortilla chips. (Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.)