Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

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ROSA MEXICANO GUACAMOLE
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Yield: 3 cups

Ingredients

  • 0.500 ½ cup
    finely chopped white onion
  • 2.000 2
    Jalapeno pepper, seeded and minced
  • 2.000 2 Tbsp.
    Finely chopped fresh cilantro
  • 0.000
    Salt, To taste
  • 2.000 2
    ripe, Fresh California Avocados, halved
  • 0.500 ½ cup
    Coarsely chopped tomato

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Instructions

  1. Combine half the onion, half the jalapeno, and half the cilantro in a mortar or food processor.
  2. Add about 1/2 to 1 teaspoon salt, then grind or pulse into a smooth paste. Transfer to a serving bowl.
  3. Cut avocado in half lengthwise, remove and discard pit.
  4. Make crosshatch incisions in avocado pulp with a paring knife.
  5. Scoop pulp out with a spoon; combine with onion mixture. Mix well.
  6. Stir in remaining onion, jalapeno, and cilantro; gently mix in tomatoes.
  7. Adjust seasoning with salt and serve immediately.

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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