1. Place water in a one-quart sauce pot and bring to boil.
2. Add the tomatoes and the chiles; boil for 10 seconds only and remove from the water.
3. Combine blanched tomatoes, chiles, and garlic in a blender and mix.
4. Mash the California Avocados and combine with the blended mixture.
5. Add cilantro and salt and mix well.

Serving Suggestions:
Serve with crispy corn or flour tortilla chips.
 
Beverage Pairings:
Chilled beer or glasses of sparkling wine combine well.
 
*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 directly against the surface of the guacamole.