Border Guacamole

Makes 3 cups, or 6 appetizer servings


  • 5 California avocados
  • 6 tbsp chopped fresh
  • 1 medium red onion, diced
  • 4 jalepeno chiles, stemmed, seeded and finely diced
  • 3 tbsp freshly squeezed lime juice
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


Cut the avocados into quarters. Remove the seeds, peel, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.