1 1/2 lb. red onion, diced

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2 lb. Red bell pepper, diced

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3/4 cup Extra virgin olive oil

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1 oz. Garlic, chopped finely

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As needed Jalapeno pepper, chopped finely - 1 tablespoon + 1 teaspoon or to taste

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1 cup tequila (or substitute orange juice)

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

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2 cups chopped cilantro

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1/2 cup chopped fresh oregano

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2 tsp. salt

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1/2 tsp. freshly ground black pepper

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36 oz. angel hair pasta

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6 California Avocados

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3 cups feta cheese, crumbled

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24 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.