"Secrets to Cooking TexMex"

Guacamole
This is the ‘serving for 2’ recipe, but can be doubled, tripled, or quadrupled
for larger servings. Authentic San Antonio style guacamole is always made
with Haas avocados, the dark, rough textured variety. Not always available,
the slick skinned, bright green variety will work as well, just not as flavorful.
Pick a ‘ripe’ avocado by making sure it ‘indents’ slightly when pressed with
your thumb and forefinger. To ‘ripen’ a hard avocado, place in a paper bag
for 1-2 days, then refrigerate when ‘ripe’.

Ingredients:

1 ripe Haas avocado
1 tablespoon fresh squeezed lemon juice
1 tablespoon Pace® picante sauce
1/4 cup onion, diced 1/4” or smaller
1/4 cup fresh tomatoes, diced 1/4” or smaller
1 tablespoon fresh garlic, chopped 1/8” or smaller
1 teaspoon salt
1 teaspoon fresh black pepper
1 tablespoon cilantro (optional)

Directions:
With a paring knife, remove the ‘pit’ if still in the end of the avocado.
Slice once all the way around, then rotate 90 degrees and slice again.
You should now have 4 quarters.

Take one quarter at a time and peel off the skin. Cut into chunks about
3/4” and place in bowl. With a fork, mash the avocado chunks until they
are reduced to about 1/8-1/4”.

Add the remaining ingredients in the order listed and stir with a spoon
until well mixed. Taste and adjust, if necessary, with salt and pepper.
Cover with plastic wrap and refrigerate until ready to serve.

Great as a dip, to top chalupas, and even spread about 1/2” thick on fresh, cold,
vine ripened sliced tomato’s served as the ‘salad’ with a TexMex meal.

HAAS AVOCADO

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