Guacamole with Serrano and Lime
- Yield 3 1/2 cups
- Prep 10 mins
- Cook 0 mins
Guacamole is perfectly simple to do well, and it will never taste better than the minute after it's made.
Serrano chili peppers are somewhere between a jalapeño and habanero in heat. Most of the volatile pepper oils reside in the seeds and inner membranes that hold them. Folks with less daring palates may remove the seeds before using chili peppers.
- 1 small yellow onion, finely chopped
- 1/2 teaspoon kosher salt
- 1 clove garlic, finely chopped
- 2 serranos or 1 to 2 jalapeños, stemmed, seeded if desired and finely chopped
- 3 large or 4 medium, avocados
- 1/3 cup coarsely chopped cilantro
- 1 to 2 tablespoon fresh lime juice
- Dash or two of hot sauce
- Place onion, salt, garlic and serranos in a medium glass bowl. Halve and seed avacoados and use a spoon to scoop their flesh into the bowl. Mash avocados into other ingredients with a fork until well combined but still chunky.
- Add cilantro, 1 tablespoon lime juice and hot sauce. Mix well. Taste for balance and add more salt, lime or hot sauce as needed.
Recipe courtesy of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of Harper Collins Publishers, 2007).