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Proudly flaunting its regional pride, this spicy guacamole features herbs, red peppers and cayenne. Recipe provided by the California Avocado Commission Ingredients 2 2 2ripe, Fresh California Avocados 1 1 1Tbsp. TABLESPOON_USVolumefresh lemon juice 1/2 0.5 0.5cup CUP_USVolumefinely diced red bell pepper 1/2 0.5 0.5cup CUP_USVolumesmall cherry tomatoes (cut in halves or quarters, if large) 1/4 0.25 0.25cup CUP_USVolumethinly sliced green onion 3 3 3cloves garlic, finely chopped 1/2 0.5 0.5tsp. TEASPOON_USVolumechopped, fresh thyme leaves or 1/4 rounded teaspoon dried 1/2 0.5 0.5tsp. TEASPOON_USVolumesalt 1/4 0.25 0.25tsp. TEASPOON_USVolumefreshly ground black pepper 1 1 1pinch cayenne pepper Instructions Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice. Fold in remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole 6

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