Serves: 4-6 with chips
2 ripened Mexican haas avocados, halved, pitted, and peeled
½ red onion, finely diced
1 minced jalapeno*
Juice of 2 limes
1 tomato, seeds removed and diced
¼ cup chopped cilantro leaves
¼ teaspoon salt
- Place avocado in a bowl and mash with a fork.
- Combine with the remaining ingredients.
- Verify taste. If you want it hotter, you can add a dash of hot sauce. If you like the guacamole more acidic, add more lime juice.
- Serve with nacho chips.
- * 1 jalapeno will yield a very spicy guacamole. To reduce the heat, simply remove some of the seeds or white membrane.
This is ideal for dipping with plantain chips or nacho chips. Serves: 4-6
2 ripened Mexican haas avocados, halved, pitted, peeled, and diced
½ mango, peeled and diced
½ cup diced fresh pineapple
¼ cup chopped green onion
¼ cup chopped cilantro leaves
Juice of 1 lime
½ minced jalapeno*
1 pinch salt
- Combine all ingredients.
- * If desired, to reduce the heat, simply remove some of the seeds or white membrane.
This is ideal for dipping with pita chips. Serves: 4-6
2 ripened Mexican haas avocados, halved, pitted, and peeled
1 Tablespoon red onion, finely diced
Juice of 1 lemon
4 oz. roasted red peppers, diced
3 Tablespoons chopped parsley
2 Tablespoons chopped kalamata olives
3 Tablespoons crumbled feta
1 teaspoon chile flake
2 Tablespoons roasted pine nuts (bake in a 350 degree oven until lightly browned)
Drizzle olive oil
- Place avocado in a bowl and mash with a fork.
- Combine with the remaining ingredients except pine nuts and olive oil.
- Garnish with pine nuts and olive oil. Serve with pita chips.
