Question ID: 4000-9407-0-1-2-3
Recipe Description
3 to 4 each 1/2 inch diced large Haas Avocados1/2 each diced Red Onion1 each finely diced Jalapeno2 each tablespoons Roland Diced Pimentos3 each tablespoons chopped Fresh Cilantro1 each squeezed Lime1/4 each teaspoon McCormick Coarse Ground Black Pepper1/4 each teaspoon McCormick Oregano Leaves1/4 each teaspoon Morton Kosher Salt 3 to 4 each Avocado Pits
Wash your hands with medium hot and soap. Using a large stainless steel mixing bowl add 3 to 4 each 1/2 inch diced large Haas Avocados. Keep Avocado Pits aside for later. Add 1/2 each diced Red Onion, 1 each finely diced Jalapeno, 2 each tablespoons Roland Diced Pimentos and 3 each tablespoons chopped Fresh Cilantro. Squeeze in 1 each Lime and add 1/4 each teaspoon McCormick Coarse Ground Black Pepper, 1/4 each teaspoon McCormick Oregano Leaves and 1/4 each teaspoon Morton Kosher Salt. Add 3 to 4 Avocado Pits in and mix contents until blended. Transfer contents into serving bowl. Refrigerate for one hour to allow flavoring to blend.
Adding the pits in will help the Guacamole to stay fresher along with the Lime it works as a natural preservative.
Along with freshly made Tortilla Chips there are very few appetizers that scream So Cal like this. This simple recipe allows for your own personal variation so feel free to add what you like. But don't forget to enjoy this with family and friends they'll be impressed.
Question & Answer
Question: What is the correct order of the images?
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