SHELF LIFE: 1Day
YIELD: 7.25 Kg
Red onion, diced (7mm) 0.454Kg
Tobasco sauce 2 Tbl
Lemon juice 6 Tbl
Garlic, granulated 2 Tbl
Salt 4 Tbl
Cumin, ground 2 Tbl
Worchestershire sauce 2 Tbl
Cayenne pepper 2 1/2 Tsp
Avocados 6.8 Kg
Tomatoes, diced (7mm) 1 1/2 Qt
1.) Prepare all ingredients first before the avocados.
2.) Using a knife cut avocados in half and remove the stone. Use a large spoon to remove avocado pulp from the skin and place into a lexan. Use a hand held potato masher to mash the avocados. Be sure to mash completely, there should be 1/2" x 1/2" chunks of avocados. Add the rest of the ingredients (except tomatoes) and mix well.
3.) Place 1.8 Kg of guacamole in a 1/3 G/N plastic pan. Tap the container lightly to remove any air. Then cover guacamole with 2 cups of diced tomatoes. Be sure to totally cover the guacamole evenly. Cover with plastic wrap. Label, date and day dot. Hold under refrigeration
Note: For service, incorporate tomatoes well with the serving spoon.