Dice up tomatoes and place in strainer *1

wash cilantro and lay out paper towel

squeeze lemons and put juice in a cup

dice red onion

finley dice jalapenos seeds and pigment (use gloves) *2

remove stems from cilantro and chop

halve avacados and scoop out insides into a large plastic bowl *3

Start by mashing avacados by hand untill smooth *4

Start adding HALF of the cilantro, tomatoes, onions, jalapenos, lemon juice and a bit of salt

Mix and taste, If there is not enough of one of the ingredients add some more eg. not enough heat add more jalapenos, not tangy enough add more lemon, cant taste cilantro add more and so on.

cover so saran wrap is directly on Guac and lightly press down and push out air, refridgerate for a few hours this will allow flavors to blend, taste and re ajust seasonings if needed.

take about 2 cups of Guac and put into ziplock freezer bags then close them up leaving open a little bit in the middle then lay flat on counter and gently even out so all air is pushed out then finish sealing bag. I then lay them flat in the freezer, when i need some I just bust off a chunk and thaw, it freezes very well and has only a little liqued with it.