South of the Border Guacamole

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Serves: 12
1/2  cup  chopped white onion
  (or to taste) serrano chilies, chopped
1/4  cup  chopped cilantro
tsp.  salt
  California Avocados
Tbsp.  fresh lime juice
3/4    tomato, seed 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


  1. In a food processor, combine onion, chilies, cilantro and salt; reserve. Coarsely mash (DO NOT PUREE) California avocados. Fold in reserved onion mixture, then tomato. Serve with tortilla chips.
  2. Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.


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