This week, Chef Jose Aguilar from Bodega Taco Bar in Darian and Fairfield shows Tina Redwine how to make Double Guacamole.

2 Whole avocado (48 ct)

2 Table spoon tomato, diced

2 Table spoon white onion, finely diced

2 Table spoon green jalapeño, diced

2 Table spoon cilantro, chopped

2 Teaspoon lime juice

1 Table spoon green tabasco

1 Teaspoon salt & black pepper

10 Pieces tortillas chips (on molcajete)

5 Oz Tortilla Chips

In a medium sides metal bowl place the meat of both avocado and with a slatted spoon

smash it in to about a inch pieces, add tomatoes, onions, jalapenos, cilantro, lime juice,

green Tabasco, salt and pepper. Mix all ingredients together smashing the avocado in to

a chunky puree. Serve in a large double molcajete with 10 pieces of tortillas chips around the guacamole

in the molcajete. Also on the side serve with 5 OZ of tortilla chips.