6 whole hard boiled eggs

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3 Fresh California Avocados**

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2 Tbsp. Finely diced red onion

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1/2 cup finely diced tomato

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1 Tbsp. chopped cilantro

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1 tsp. lime juice

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1/2 tsp. minced garlic

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1 oz. ground pork cracklins, for garnish

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Chile de Arbol Salsa (recipe follows)

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2 Chile de Arbol, seeded

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4 oz. white onion, cut in two wedges

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1 tomato

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1/4 cup cilantro

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1 clove garlic, peeled

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1 1/2 tsp. olive oil

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1/2 cup water or stock

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Salt and pepper to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.