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Zana · May 19, 2012

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.

May 19, 2012	#40
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	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.