Serves

4

Ingredients

2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons finely chopped yellow onions
2 teaspoons minced jalapeno or Serrano chilies, seeds and membranes removed, if desired
kosher or coarse salt
2 large ripe Avocados, peeled and seeded
2 tablespoons cored, seeded, and finely chopped plum tomato (1 small tomato)
2 teaspoons freshly squeezed lime juice
warm tortilla chips, for serving

Instructions

-Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and ½ teaspoon of salt in the bottom of a molcajete or medium-size bowl.
-Add the Avocados and gently mash with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture.
-Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm corn tortilla chips. Yields 4 servings.

Serves

4-8

Ingredients

1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime peel
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced red pepper
1 fully ripened Avocado from Mexico, halved, pitted, peeled and diced

Instructions

-In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper.
-Add Avocado; toss gently. Season with salt, if desired. Yields about 4 cups.

Serves

5-8

Ingredients

5 ripe Hass Avocados from Mexico
3 Roma tomatoes, seeded and diced
1 Serrano chile, finely diced
3 heads of garlic, chopped
1/2 cup chopped cilantro
Juice of one lime
3 tbs. extra virgin olive oil
Sea salt to taste

Instructions

-Halve Hass Avocados and remove seeds.
-Cut into medium chunks (about a half inch thick) inside the Avocado shells, then scoop into a bowl with a spoon.
-Add remaining ingredients and mix well. (Don’t mash it into a paste; leave somewhat chunky.)
-Season with salt and taste, then mix a little bit more to combine thoroughly.
-All ingredients can be adjusted to suit your taste. Pair with corn chips.

Serves

2-4

Ingredients

2 ears grilled corn, kernels removed from cob
1/2 cup chopped tomatoes
1/2 Hass Avocado from Mexico, chopped or ½ cup guacamole
Greens from 1 scallion, chopped
Juice from 1 lime
Kosher salt

Instructions

-In a medium bowl, combine corn, tomatoes, Avocado, scallion, and lime juice.
-Season to taste and try as a unique topping for grilled hot dogs or sausages.

Serves

1-3

Ingredients

1 fully ripened Avocado from Mexico, halved and pitted
1/4 cup prepared salsa
1 tablespoon lime juice

Instructions

-Into small bowl, scoop avocado pulp; mash Avocado with a fork or potato masher until slightly chunky.
-Stir in salsa and lime juice. Yields about 1 cup.

Serves

12

Ingredients

18 Hass Avocados from Mexico
18 teaspoons red onion, diced
18 teaspoons Serrano chile, diced
18 teaspoons cilantro, chopped
18 teaspoons tomatillos, finely diced
18 limes
salt to taste
1 teaspoon Double Crema cheese de Chiapas or any other salty cheese

Instructions

-Cut the Avocados in half and remove the pit. Using a spoon, remove the flesh from the skin.
-Place the red onion, Serrano Chile and cilantro in a molcajete and mash them. (A molcajete is a traditional Mexican mortar and pestle made of volcanic rock. If you don’t have a molcajete you can use a fork to mash.)
-Add the Avocado and fold it in. Add the tomatillos.
-Place the guacamole in a serving dish and top with the cheese. Serve with lime wedges and totopos, fried tortilla chips.

Serves

4

Ingredients

2 Hass Avocados from Mexico
3 tablespoons prepared horseradish
½ bunch cilantro, chopped
Juice of one lime
1 clove garlic minced
¼ cup minced red onion
1 tablespoon extra virgin olive oil
1 serrano chile minced
Kosher salt

Instructions

-Peel and dice Hass avocados in a large mixing bowl, add rest of ingredients and mix thoroughly.
-Taste and adjust seasoning. Mixture should resemble guacamole in texture.

Serves

2-4

Ingredients

2 fully ripened Avocados from Mexico, halved, pitted and diced
1 cup chopped tomato
¼ cup finely chopped onion
3 tablespoons chopped cilantro
2 tablespoons chopped jalapeño pepper
2 tablespoons lime juice
½ teaspoon salt

Instructions

-In bowl, toss Avocado, tomato, onion, cilantro, jalapeño, lime juice, and salt just until combined.  Cover and refrigerate.
-Serve with tortilla chips or sliced vegetables, if desired. Yields about 2 1/2 cups.

Serves

4 - 6

Ingredients

1    fully ripened Avocado from Mexico, halved, pitted and diced
1    cup plain thick Greek-style yogurt
1    teaspoon finely minced ginger
1    teaspoon salt
1/2    teaspoon wasabi
1/2    teaspoon minced garlic
1    tablespoon fresh lime juice

Instructions

In bowl, combine avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice; stir until well mixed. Cover and chill until ready to serve. Garnish with chopped chives, if desired. Serve as a dip with chips or vegetables or topping for iceberg lettuce wedges or romaine hearts. Preparation time is about 5 minutes.

Yields about 1-1/2 cups.