<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->

<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph -->

<!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":43,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/mariana-medvedeva-nm1fz-scxne-unsplash-1.jpg?w=768" alt="" class="wp-image-43" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>4 avocados</li><li> 2 tablespoons of pico de gallo</li><li> Juice of 1/2 lime</li><li> 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper</li><li> 1 teaspoon of salt</li><li> 4 teaspoons of olive oil</li><li> 1 1/2 teaspoon of chopped garlic</li><li> 1/2 teaspoon of ground black pepper</li><li> 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Pit the avocados.</li><li> Score avocado without cutting through the skin.</li><li> Scoop out one avocado with a large spoon and place in mixing bowl.</li><li> Add the lime juice and stir to evenly coat the avocados.</li><li> Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.</li><li> Then scoop out the other avocados and gently mix and toss in the larger pieces.</li><li> The guacamole is the right consistency when more large pieces than mashed parts remain.</li><li> Garnish with a sprig of cilantro. </li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Guacamole">Cookbook:Guacamole</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph -->