Monday, May 4, 2009


Avocados are a staple in every type of food imaginable in California. You can order them in your pizzas, salads, sandwiches, sushi and pretty much everything else. Until we moved out here, I never really tried them. Now I also add them to everything, but my first experiment with the regional fruit was in this guacamole recipe.


  • 2 ripe Hass avocados, peeled and pitted
  • 2 Roma tomatoes, seeded and chopped
  • 1/3 medium red onion, minced
  • 2 cloves garlic, minced
  • 1 jalapeño, minced
  • 1/2 bunch cilantro, finely chopped
  • 1 T lemon juice
  • 1 T lime juice


  1. Using a potato masher or your hands, mush all of the ingredients in a mixing bowl until the desired consistency is achieved
  2. Refrigerate in an air-tight container and serve chilled with quesadillas or chips

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