2 lb. small red potatoes, cleaned

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1 yellow onion, peeled and cut in wedges

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2 large jalapeño peppers, cleaned and left whole

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2 Tbsp. Extra virgin olive oil

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1/2 Tbsp. salt, plus additional to taste

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2 ripe, large Fresh California Avocados, peeled, seeded and mashed

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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.