Top Shelf Guacamole (Cantina Laredo'S)

1. 1

   Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.

2. 2

   Cut avocado in half and remove the seed.

3. 3

   With a dinner knife, score the avocado every 1/2 inch, turning knife length-wise and cross-wise to form 1/2-inch squares.

4. 4

   Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl.

5. 5

   With two forks, mash the avocados to make a chunky paste.

6. 6

   Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes.

7. 7

   Serve with chips and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.