SPANISH GUACAMOLE
Recipe Provided By the California Avocado Commission
1
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 8 |
Ingredients
- 4.0004 ripe, Fresh California Avocados, seeded and peeled
- 1.0001 cup coarsely chopped green olives
- 0.500½ cup coarsely chopped, toasted, slivered almonds
- 4.0004 large cloves garlic, chopped finely
- 1.0001 jalapeño pepper, chopped finely
- 0.250¼ cup medium-dry sherry
- 2.0002 Tbsp. finely chopped parsley
- 0.000 Salt, to taste, depending on saltiness of olive
Instructions
- Coarsely mash (DO NOT PUREE) California Avocados.
- Fold in remaining ingredients.
Serving Suggestions:
Serve with pork rinds or kettle-cooked potato chips.
Beverage Pairings:
Try with a glass of sangria.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole