Border Guacamole
Makes 3 cups, or 6 appetizer servings
5 ripe California avocados, preferably Hass
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeño chiles, stemmed, seeded, and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Cut the avocados into quarters. Remove the seeds, peel, and place in a mixing
bowl. Mash with a potato masher or fork until chunky. Add the remaining
ingredients and combine with a fork. Serve immediately.
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