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SOUTH OF THE BORDER GUACAMOLE
Recipe Provided By the California Avocado Commission
chopped white onion
(or to taste) serrano chiles, chopped
ripe, Fresh California Avocados, seeded and peeled
fresh lime juice
tomato, seeded and well drained
- In a food processor, combine onion, chiles, cilantro and salt; reserve.
- Coarsely mash (DO NOT PUREE) California Avocados. Fold in reserved onion mixture, then tomato.
Serve with tortilla chips.
*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.
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 against the surface of the guacamole.
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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