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Red River Rockhouse Guacamole

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Submitted by Aaron Brouwer


  • 1⁄4 tomato (40g)
  • 1⁄8 onion (25g)
  • 1⁄2 jalapeno (15g)
  • 1⁄8 C cilantro (10g)
  • 1⁄2 lime juice (6g)
  • 1 tsp salt (5g)
  • 1 ripe avocado


Chef’s Note: It may seem weird to use a gram scale for cooking, but a gram is a gram, whereas a tablespoon is quite a bit variable. Just multiply all the ingredients by two for more servings.

Mince or very finely chop tomato, onion, jalapeno and cilantro. Place in a mixing bowl.

Juice lime and add salt. Slice and remove pit from avocado, spoon out meat and place into the same mixing bowl. Using a potato masher or fork, combine all ingredients to desired consistency. Serve with favorite corn tortilla chips and enjoy.

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