South of the Border Guacamole

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 South of the Border Guacamole
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Serves: 12

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

*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.

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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