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- Lightly toast saffron threads in a dry frying pan (take care not to burn)
- Pulverize in a mortar and pestle.
- Coarsely mash (do not purée) California avocados.
- Fold in remaining ingredients and reserved saffron.
- Serve with purple potato and sweet potato chips.
- Guacamole is best made as close to service as possible.
- Store in an airtight container with plastic wrap against the surface of the guacamole.