Here's the real deal: a guacamole recipe so authentic, you can almost hear the Mariachis singing.
||ripe, Fresh California Avocados, peeled and seeded
||ripe, medium Roma tomato, seeded, diced
||minced sweet white onion
||serrano chilies, seeded and minced
||cilantro leaves, chopped
||fresh lime juice
||Hot pepper sauce
||Sea salt, to taste
||White pepper, to taste
Remember to check the label when you shop.
California Avocados are NOW in season! Learn More
- Cut avocado in large chunks and mash coarsely in large bowl with a fork.
- Add remaining ingredients and blend gently; leaving some small chunks is fine.
- Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.
Serve in a molcajete (a bowl made from volcanic rock) for an authentic Mexican flair.
Try with frosty margaritas for a festive get-together.
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 directly 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.