Southern California Guacamole
Make 2-4 hours in advance.
3 large, ripe avocados, preferably Haas variety
1 Cup Chachies Salsa
1/4 C chopped fresh cilantro
Salt, to taste
Peel and slice avocados in quarters, then gently twist avocado away from the pits. Coarsely mash the avocado with a fork or potato masher.
Stir the salsa gently into the avocado, then add in the cilantro. Add salt to taste. The guacamole will improve if made in advance and kept in the refrigerator. The colder it is, the fresher it will look. Just before your guests arrive, scoop into a decorative bowl and garnish with cilantro sprigs. Serve with chips.