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 a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brad Bogard, founder of California Tacos & More in Omaha, NE
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