Niño Blanco Guacamole
2 large Hass avocados (3 medium)
2 Tablespoons Niño Blanco Pickled Jalapeno juice
3 Tablespoons Niño Blanco Pico de Gallo Salsa
2 Tablespoons red onion, diced
juice from 1/4 of a lime
salt to taste
1 teaspoon flour (corn starch works for a gluten free diet)
Halve avocados and remove pits – keep pits. Remove skins and put avocado in mixing bowl. Roughly dice avocado with knife. Add Niño Blanco Pico de Gallo Salsa, Niño Blanco Pickled Jalapeño juice, diced red onion, lime juice, and flour (or cornstarch) to bowl. Mix with fork until desired consistency. Add salt to taste. Enjoy!
Guacamole is definitely best when eaten right away. To keep fresh, put avocado pit in guacamole until served.