![Guacamole for a Crowd](https://cdn.statically.io/img/www.foodandwine.com/thmb/PaNa5IByv6syP1U3s3mHuN_BK2c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/guacamole-for-a-crowd-FT-RECIPE0125-624c884187d44062ae4fb86794d0769c.jpeg)
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle
Ingredients
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18 Hass avocados, peeled and cut into 1-inch dice
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1/4 cup plus 2 tablespoons fresh lime juice
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2 jalapeños, seeded and minced
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2 small tomatoes, seeded and finely chopped
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1 large garlic clove, minced
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1 small red onion, finely chopped
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1/2 cup finely chopped cilantro
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1 teaspoon hot sauce
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Kosher salt and freshly ground pepper
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Tortilla chips, for serving
Directions
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In a large bowl, combine the avocados with the lime juice and mash to a chunky consistency. Gently fold in the jalapeños, tomatoes, garlic, onion, cilantro and hot sauce and season generously with salt and pepper. Serve with tortilla chips.
Make Ahead
The guacamole can be refrigerated for up to 6 hours. Serve at room temperature.