Holy Guacamole!


1        - Ripe Avocado, preferrably West Indian with smooth green skin (or 2-3 Haas avacados)
1        - Tomato, without seeds
2 Tbs    - Cilantro leaves, chopped fresh
4 tsp    - Orange juice, freshly squeezed
2 tsp    - Lime juice, freshly squeezed
1/2 tsp  - Goya Adobo All-Purpose Seasoning (may use plain salt instead)

  • Cut avocado in half length-wise. Use a knife to make vertical slices 1/2 inch apart while still in the skin. Then make horizontal slices 1/2 inch apart.

  • Invert the skin of the avocado or use a spoon to remove the avocado cubes, but try to not mash it up too much.

  • Add Cilantro, Lime juice, Orange Juice, and Adobo seasoning. Stir well.

  • Using a knife or a fork, you can slice or mash to adjust conistency to your liking.

  • Chop seeded tomato into 1/4 inch bits and add to mixture. Stir gently.

  • Refrigerate for at least 1/2 hour, covered with plastic touching exposed surface.

  • Serve with: tortilla chips; Triscuits; salads; burritos; taquitos; ...