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A note regarding COVID-19

Due to suggested National and State restrictions over the spread of Coronavirus, most events have been cancelled, attractions, restaurants, bars, hotels and venues around the state have been temporarily closed or offering restricted hours. Please make sure to check the website, social media and or call ahead to the venue you are interested in visiting, to confirm that they are open.

The Perfect Guacamole
The Perfect Guacamole

 The key to great guacamole is a good, ripe avocado.  Use Mexican avocados; California avocados have a different texture.  To test for ripeness, hold the avocado in the palm of your hand and squeeze very gently - it should feel yielding but not too squishy, with no sunken spots.  

3 to 4 ripe avocados, depending on size
3 to 4 teaspoons lemon juice, to taste (lime can be substituted)
2 small tomatoes, chopped finely
1/4 cup finely chopped onion
1/4 cup finely chopped cilantro, optional
1 teaspoon garlic salt 
Salt and pepper to taste

Cut each avocado in half and remove the pit (using a teaspoon, scoop around the pit and pop it out).  Using a spoon, scoop the flesh out of the peel into a large bowl.  Sprinkle the avocado flesh with lemon juice.  Mash with a fork or potato masher until creamy.

Gently but thoroughly mix in tomatoes, onion, cilantro (if using), garlic and salt and pepper to taste. (You can also add a teaspoon or two of your favorite salsa.) Serve immediately. 


Servings: 8-10