Border Guacamole


Level:
Easy

CATEGORIES
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
  • SALSA FRESCA
  • 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
  • CRACKED BLACK PEPPER GARNISH
  • 2 tablespoons cracked black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon salt
Directions

In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce. Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish.

In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.

CRACKED BLACK PEPPER GARNISH

In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

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    Recipe courtesy of Alton Brown