Here’s the real deal: a guacamole recipe so authentic, you can almost hear the Mariachis singing.
Nutritional Highlights (per serving)
|4||ripe, Fresh California Avocados*, peeled and seeded|
|1||ripe, medium Roma tomato, seeded, diced|
|1/2||cup||minced sweet white onion|
|2||serrano chilies, seeded and minced|
|1/2||cup||cilantro leaves, chopped|
|4||Tbsp.||fresh lime juice|
|1/8||tsp.||hot pepper sauce, or to taste, optional|
|1/4||tsp.||Sea salt, to taste|
|1/4||tsp.||White pepper, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Cut avocado in large chunks and mash coarsely in large bowl with a fork.
- Add remaining ingredients and blend gently; leaving some small chunks is fine.
- Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.
Serve in a molcajete (a bowl made from volcanic rock) for an authentic Mexican flair.
Try with frosty margaritas for a festive get-together.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole.
*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.
Vitamin A 382 IU; Vitamin C 20 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 IU; Folate 89 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 35%; Calcium 2%; Iron 4%