South of the Border Guacamole
|1/2||cup||chopped white onion|
|4||(or to taste) serrano chilies, chopped|
|4||ripe, Fresh California Avocados, seeded and peeled|
|2||Tbsp.||fresh lime juice|
|3/4||cup||tomato, seeded and well drained|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a food processor, combine onion, chiles, cilantro and salt; reserve.
- Coarsely mash (DO NOT PUREE) California Avocados. Fold in reserved onion mixture, then tomato.
Serve with tortilla chips.
*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.
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 against the surface of the guacamole.