Border Guacamole

20 ingredients
11 steps

Ingredients

  • 5 ripe avocados, preferably Haas
  • 6 tablespoons chopped fresh cilantro
  • 1 medium red onion, diced
  • 4 jalapeno chiles, stemmed, seeded and finely diced
  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Lettuce, shredded for serving
  • Sliced tomatoes drizzled with Cracked Black Pepper Garnish, recipe follows
  • 4 medium ripe tomatoes, cored, seeded, and finely diced
  • 1/4 red onion, minced
  • 2 jalapeno chiles, stemmed, seeded if desired and minced
  • 1 bunch cilantro, leaves only chopped
  • 2 tablespoons lime juice
  • 3/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 2 tablespoons cracked black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon salt

Directions

  1. 1
    In a mixing bowl place peeled, quartered and seeded avocados.
  2. 2
    Mash with a potato masher or fork until chunky.
  3. 3
    Add the remaining ingredients and combine with a fork.
  4. 4
    Mound on a bed of shredded lettuce.
  5. 5
    Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish.
  6. 6
    In a mixing bowl combine all the ingredients.
  7. 7
    Stir and toss well.
  8. 8
    Serve.
  9. 9
    Store in a covered container in the refrigerator no more than 1 day.
  10. 10
    In a small bowl stir all the ingredients together.
  11. 11
    Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

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