3 ripe Hass avocados
2 tbsps minced onion
2 scallions thinly sliced
2 plum tomatoes seeded and chopped
1/4 cup chopped flat leaf parsley
1 tsp Sriracha sauce or more to taste
2 tbsps fresh lime juice
1/2 tsp sea salt
Peel the avocados and remove the pits.
Place in a medium bowl and mash to a chunky consistency.
Stir in the rest of the ingredients until well combined.
Cover with plastic wrap and refrigerate until ready to serve.
Hi! Ralph Vincent here!!! In honor of Cinco de Mayo I would like to share my recipe for guacamole. I have been making guacamole for years. This recipe has evolved over time, and it usually disappears quickly. Serve it with tortilla chips or fresh vegetables for dipping.
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