Cozymel’s Guacamole

SHELF LIFE	YIELD	UTENSILS
1 day	Serves 2-4	Medium bowl
		Knife
		Fork & Spoon

Amount	Measure	Ingredients
¼ each	Wedge	Orange
¼ each	Wedge	Lime, or to taste
2-3	Cloves	Fresh garlic, chopped fine
4	Teaspoons	Red onion, finely diced
1	Each	Roma tomato, finely diced
1	2-3” long	Serrano chile, minced
1-2	Tsp	Fresh cilantro, minced
¼ to ½	Tsp	Salt, or to taste
2	Large	Haas Avocados (48 ct)

PROCEDURE

Work area, hands and utensils must be clean and sanitary.

1. Cut avocados in half and scoop out flesh into the bowl.
2. Using the fork and spoon, roughly chop and mash till desired consistency.
3. Squeeze orange and lime segment to juice over avocado.
4. Add garlic, onion, tomato, chile, cilantro and salt.
5. Mix well to combine.
6. Scrape into a decorative container.
7. Serve with warm corn tortilla chips or crisp vegetables.