Tangy Guacamole

This recipe makes 3 nicely sized cups of dip, enough for 8 to 12 guests as a snack with chips or vegetable slices.

Ingredients:

4 large ripe Haas avocados

1 cup Pace Roasted Chipotle Salsa

2 tbsp fresh squeezed lemon juice

1 small diced ripe tomato

1/4 cup chopped fresh cilantro, plus a few leaves for garnish

1/4 cup diced fresh onion

Salt, about 1/2 teaspoon

Preparation:

1. With a spoon scoop out the flesh of the 4 avacados collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork). Keep one or tow of the pits.

2. Gently stir the salsa into the avocado mixture, along with the cilantro, onion, tomato and lemon juice. Taste and season with salt. Place the two pits on thetop of the guacamole and cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made half an hour or so before serving, but also it will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.