- Cuisine: Mexican
- Servings : 1
- Prep Time : 10m
- Ready In : 10m
You can’t have a Cinco de Mayo party without this traditional corn chip dip on your table. I believe the law says you must have a margarita in your hand while dipping as well.
- ½ avocado, pitted
- 1 Tablespoon fresh lime juice
- 1 (2 ounce) bottle Green Jalapeño Pepper Sauce (about 1/4 cup)
- 1 Tablespoon chopped fresh cilantro
- 2 Tablespoons cup pico de gallo or chunky salsa
- salt to taste
In a large bowl, place the scooped avocado pulp and mash with a fork, leaving some chunks. Add the lime juice then toss to coat. Add the salt, cumin, and cayenne and stir. Then, fold in the onions, tomatoes, cilantro, and garlic.
Serve right away or press cling wrap against the guacamole to keep air from getting to it and keep cool in the fridge till ready.