INGREDIENTS:4 California avocados
2 Tbsp. fresh lemon juice
1 Tbsp. honey
½ cup finely chopped white onion
½ cup chopped cilantro
¼ cup chopped fresh mint
2 Tbsp. jalapeño pepper, preferably red, finely chopped
1 tsp. salt
DIRECTIONS:Coarsely mash (do not purée) avocados. Stir in lemon juice and honey. Fold in remaining ingredients. Serve with poor, chapati or naan bread. Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.SERVINGS:1 quart (12 1/3-cup servings)PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION
