1 large onion, diced

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2 large red bell peppers, diced

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1/4 cup Extra virgin olive oil

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1 garlic clove, chopped finely

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1 tsp. finely chopped jalapeño pepper, or to taste

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1/3 cup tequila (or substitute orange juice)

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1 lb. tomatoes (preferably Roma), peeled, seeded and chopped

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2/3 cup chopped cilantro

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1 1/2 Tbsp. chopped fresh oregano

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1/2 tsp. salt, or to taste

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1 dash freshly ground black pepper

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12 oz. angel hair pasta

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2 ripe, Fresh California Avocados, peeled, seeded and diced

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1 cup feta cheese, crumbled

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8 lime wedges

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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.