Top Shelf Guacamole (Cantina Laredo's)

Recipe by diner524
READY IN: 10mins


  • 12
  • 14
    teaspoon sea salt
  • 14
    teaspoon white pepper
  • 14
    teaspoon garlic powder
  • 1
    large Hass avocado (ripe, slightly soft to squeeze)
  • 2
    tablespoons red onions, diced 3/8-inch (I sub green onion for milder taste)
  • 2
    tablespoons jalapenos, finely diced and seeds removed
  • 2
    tablespoons fresh cilantro, finely chopped
  • 13
    cup tomatoes, diced 3/8-inch (remove all insides except tomato flesh, no seeds)


  • Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.
  • Cut avocado in half and remove the seed.
  • With a dinner knife, score the avocado every ½ inch, turning knife length-wise and cross-wise to form ½-inch squares.
  • Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl.
  • With two forks, mash the avocados to make a chunky paste.
  • Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes.
  • Serve with chips and enjoy!