South of the Border Guacamole

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Serves: 8

1/2 cup chopped white onion 4 (or to taste) serrano chilies, chopped 1/4 cup chopped cilantro 1 tsp. salt 4 ripe, Fresh California Avocados, seeded and peeled 2 Tbsp. fresh lime juice 3/4 cup tomato, seeded and well drained
  1. In a food processor, combine onion, chiles, cilantro and salt; reserve.
  2. Coarsely mash (DO NOT PUREE) California Avocados. Fold in reserved onion mixture, then tomato.

Serving Suggestions:
Serve with tortilla chips.

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.

*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.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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