- 12 ripe avocados
- 5 jalapeno peppers
- 1/2 bunch fresh cilantro, leaves only
- 2 tablespoons chopped garlic
- 2 tablespoons chopped onion
- 1 tablespoon sea salt
Combine all the ingredients in a food processor or for best results mashed together by hand. This can be stored in the refrigerator, with as little contact with air as possible, is recommended. If you do store, place the guacamole in a container and cover with a sheet of plastic wrap before closing the container. If it is made to be used right away, it should be used within 24 hours.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.