Zesty Guacamole

Zesty Guacamole

3-4 avocados
2 tablespoons lemon juice (or to taste)
1/2 cup diced red bell pepper

1 1/2 smalljalaper'ros, finely chopped or minced
1 cup chopped green onions
1 cup chopped cilantro
Salt, pepper, garlic powder andcayenne pepper

1 small tomato, diced

Cut avocados in half, remove the pit, and scoop out the flesh into a bowl. Gently mash with a fork until semi-smooth in texture. Add lemon juice to prevent browning and for added flavor.


Stir in bell pepper and jalapeno. Stir in green onions and cilantro. Season to taste with salt, pepper, garlic powder and cayenne pepper, stirring until well blended.

Cover tightly and refrigerate for 30 minutes. (Placing the pits on top will help to preserve the color of the guacamole. Remove before serving.)

When ready to serve, add diced tomato and stir. This dip is delicious with any of your favorite Don Miguel products, especially empanadas. Makes 6-8 servings.

Tip: Set aside a small amount of red bell pepper and cilantro and sprinkle on top of the guacamole as a garnish.