• 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


Step 1

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.

Step 2

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.

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