3 ripe avocados, pitted, peeled 1 cup diced red onion
¾ cup chopped fresh cilantro leaves
¾ cup diced red bell pepper
3 Anaheim chiles ~ roasted and diced
6 tablespoons lime juice 1 teaspoon sea salt ½ teaspoon freshly ground black pepper

In a bowl, mash all of the ingredients together with a fork until blended and still chunky. You may also use a food processor using on/off turns.



Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use.         



Yield: 3 cups