ingredients

6 lbs. Villita Guacamole Avocado Pulp

6 tablespoons sour cream

3 tablespoon salsa

3 garlic cloves, pressed

6 tablespoon sweet onion, finely diced

6 teaspoon cilantro (note, some people find it vile) or 1 teaspoon parsley (note, some people find it vile)

6 tablespoon tomatoes, finely diced

5 teaspoons black olives, minced

3 teaspoon lime juice or 3 teaspoon balsamic vinegar

salt, use less if you’ll refrigerate

Directions

Mix ingredients it into the mashed portion.

Mix all remaining ingredients together.

Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving.