Cristina Ferrare's Guacamole goes great with her Roasted Chicken Wraps. Use organic ingredients if available.
  • 4 ripe avocados  
  • 1/4 cup white onion , finely chopped
  • 1/2 cup cilantro , finely chopped
  • 2 limes , juiced
  • 2 tsp. kosher salt
  • 1 jalapeno , finely chopped
  • Directions
    Split the avocados along their sides and divide in half. Remove the pits.

    In a ceramic or glass bowl, smash the avocados with a potato masher until smooth.

    Add the next 5 ingredients, and continue to mash until fluffy.

    Place one of the pits in the middle of the guacamole to help keep it from turning dark. Cover with plastic wrap and chill for about an hour before serving.

    Serve with warm tortilla chips.


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