AMELIA CEJA’S GUACAMOLE

Suggested wine: Ceja Chardonnay, Ceja Pinot Noir, Ceja Vino de Casa (a red blend), Ceja Merlot, and Ceja Cabernet Sauvignon.

Ingredients:

• 3 firm and ripe avocados
• 2 firm and ripe chopped tomatoes
• ¼ large yellow onion finely chopped
• 2 serrano peppers finely chopped
• 1 canned pickled jalapeño pepper finely chopped
• 2 tablespoons of the vinegar from canned pickled jalapeño peppers
• Limejuice from one fresh lime
• Freshly chopped cilantro (about ¼ or ½ cup)
• Salt to taste

Directions:

• Cut avocados in half and remove pit. Scoop avocado pulp with a spoon and place in a glass bowl—add limejuice and coarsely mash the avocado pulp and limejuice with a potato masher.
• Finely chop onion, tomatoes, serrano peppers, jalapeño pepper and cilantro—add to mashed avocado, and do not mix, yet.
• Add vinegar from canned pickled jalapeño peppers and salt to taste—mix gently, cover and refrigerate until serving time. Serve with tortilla chips or with grilled skirt steak, grilled chicken breasts and grilled vegetables.