Winning Recipe by Cherisse Kirkendall of Carpinteria

7 Hass Avocados (Med)
4 Diced & Seeded Roma Tomatoes
1 Cup Fine Diced Red Onion
2Tbls Fresh Squeezed Lime
1 ½ Tbls Lawry’s Garlic Salt
Dash Pepper

Mash avocados in a bowl to desired texture and add red onion and seasonings to taste. Slice tomatoes and remove seeds.

Winning Recipe by Terri Medel of Carpinteria

6-8 Ripe Hass Avocados
1 Small Seeded Tomato, Finely Diced
¼ White Onion, Finely Diced
Cilantro
Juice of 1 Lime
Sea salt & Fresh Ground Pepper

Winning Recipe by Angelina Garcia & Patricia Garcia

8 Avocados Cut In Small Cubes
2 Cups Aneheim-Green Chiles (Roasted)
1 Cup Jalepeno Chile (Fresh) Spicey
2 Cups Sweet Yellow Onion (Diced)
2 Cups Roma Tomatoes (Seeded & Diced)
2 Tbls Garlic (Fresh/Mashed)
Salt To Taste
Fresh Lemon Juice To Taste

Dice fresh jalepeno chile very fine and remove seeds. Roast green chiles in oven, remove top peeling and seeds. Dice into small pieces. (May use Ortega chiles in can.) Fresh are more flavorable. Remove seeds from tomatoes and strain. Dice in small cubes. Dice onion very fine and strain. Mash garlic if possible in Mexican Stone. Dice avocados in cubes for semi chunky texture. Mix garlic with avocados and salt to get taste of base. Incorporate all other ingredients leaving the lemon juice for last to taste and cilantro.

Winning Recipe by Cherisse Kirkendall of Carpinteria

7 Hass Avocados (Med)
4 Diced & Seeded Roma Tomatoes
1 Cup Fine Diced Red Onion
2Tbls Fresh Squeezed Lime
1 ½ Tbls Lawry’s Garlic Salt
Dash Pepper

Mash avocados in a bowl to desired texture and add red onion and seasonings to taste. Slice tomatoes and remove seeds. Cut into medium size squares. Fold in tomatoes. A little chunky is always good. Serve chilled.

Winning Recipe by Angelina Garcia of Carpinteria

3 Avocados Diced (May require more to taste)
1 Yellow Chile Pepper
1 Jalepeno Chile Pepper
1 Serrano Chile Pepper
½ Cup Cooked Shrimp, Diced
1 Cup Fresh Crab, Shredded
1 Small Lime (Juice)
1 Small Lemon (Juice)
½ Cup Diced Sweet Yellow Mixed w/Red Onion
1 Bunch Cilantro
Salt to Taste

Cut and scoop out avocados in bowl. Dice all Chile peppers very fine. Add to avocado. Add onion, lime and lemon juice with salt to taste. Blend all together. Add crab and shrimp. Add cilantro.
Note: Amount of Chile peppers may vary to taste.

Winning Recipe by Julie Cardoza of Fresno

2 Large Hass Avocados
½ Roma Tomato (Seeded & Chopped)
¼ Bunch of Cilantro
1 Anaheim Chili Pepper (Diced)
¼ White Onion (Finely Diced)
1/5 Cup of Anejo Cheese (Crumbled)
2 Strips Bacon (Crumbled)
1 ½ Lime (Freshly Squeezed Juice)
Pinch of Oregano
Tajin Blended Spice to Taste
Kosher Salt to Taste
2 Teaspoons of Minced Garlic

Mix all to liking of thickness and richness. Add more Tajin and salt to taste if needed. Let sit for a minimum of 30 min. in frig before serving.