Table Side Guacamole
Courtesy of Hass Avocados from Mexico 8 Servings • 20 Min. Prep Time • Tortilla chips| Ingredients |
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| 2 Hass avocados from Mexico (large and ripe); peeled, halved, seeds removed |
| 4 oz. pico de gallo (recipe on print copy) |
| 1 Tbsp. Kosher salt |
| 1 Tbsp. serrano pepper, small diced |
| 2 Tbsp. lime juice, fresh |
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| Pico de Gallo Ingredients: |
| 5 Roma tomatoes, small dice |
| 1 c. cilantro, chopped |
| 1/2 red onion, small and dice |
| 1 serrano pepper, minced |
| 1 tsp. garlic, minced |
| 2 limes, juice of |
| salt, to taste |
Directions:
1. Prepare the Pico de Gallo (or substitute a commercially made product).
2. Break up the avocado with two forks. Add in the Pico de Gallo, additional lime juice, kosher salt, and serrano to taste.
Pico de Gallo Directions:
1. In a mixing bowl, combine all ingredients. Adjust seasoning with lime, salt, and cilantro as needed.
Recipe courtesy of Cantina 1511 restaurant, Charlotte, NC
