Guacamole

1. 1

   Slice avocados in half, throw out pit then spoon avocados into large bowl.

2. 2

   Pull leaves off Cilantro springs, wash and dry thoroughly. Chop Cilantro leaves finely. Add approximately 2 cups of chopped Cilantro to bowl containing Avocados.

3. 3

   Chop off the top few inches of the Scallions and throw away. Finely chop the remaining bottoms of the Scallions and add to bowl. Chop tomato and Jalapeno and add to bowl.

4. 4

   Mash the ingredients in the bowl to the desired consistency. You can use a fork, but the best way to achieve a perfect consistency is to mash it using your hands.

5. 5

   Squeeze juice from 1/2 the lime into the bowl. Add 2 teaspoons of finely chopped Garlic. Add 3-4 tablespoons of salsa. Add tobasco sauce, salt and pepper to taste. Mix together using a spoon.

6. 6

   **Guacamole can be served immediately, however if you put it in the fridge for 15-20min the flavors will blend better.

No additional tips available.