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Nothing says fiesta quite like a delicious bowl of guacamole. Ripe, buttery avocados, mashed with fresh cilantro, bright lemon juice, fiery jalapeños and crunchy white onions is appetizer heaven! Although guacamole is served as a dip with chips in the U.S., south of the boarder, it is more commonly used a sauce spread on taco. Either way you serve it, GOYA® has the perfect recipe for your next party.
For the Guacamole:
ripe avocados, halved and pit removed
white onion, very finely chopped (about ¼ cup)
finely chopped fresh cilantro
GOYA® Jalapeño Peppers, finely chopped (about 1 tbsp.)
GOYA® Lemon Juice
GOYA® Minced Garlic
For the Chips:
GOYA® Corn Oil, for frying
GOYA® Corn Tortillas, quartered
For the Guacamole:
Using spoon, scoop flesh from avocado into medium mixing bowl. Using back of spoon, tines of fork or potato masher, mash avocados until chunky-smooth.
Stir in onion, cilantro, jalapeño pepper, lemon juice, garlic and Adobo until thoroughly combined.
Cover with plastic wrap, pressing wrap directly onto surface of guacamole. Store in refrigerator until ready to use (up to 4 hours).
For the chips:
Heat 1½” oil in large, heavy pot over medium-high heat until hot but not smoking (oil temperature should register 350°F on deep-fry thermometer). Cook tortilla wedges, 12 at a time, until light golden brown and crisp, about 2 minutes per batch. Using slotted metal spoon, transfer to paper towel-lined tray to drain; season with Adobo.
Note: No time? No Problem! Please use frozen GOYA® Mild Guacamole
Using a chef’s knife, make a lengthwise cut in the ripe avocado until the knife comes in contact with the pit. Keeping the knife pressed up against the pit, continue cutting around entire perimeter of the avocado. Hold the avocado in both hands; twist in opposite directions to separate avocado halves. Place avocado half with pit onto surface pit side-up. Gently tap the pit with the blade of the knife until wedged into the pit (but does not cut all the way through). Carefully twist the knife to dislodge the pit.
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