2 ripe Haas Avocados
1/4 to 1/2 cup red onion, finely chopped
3 fresh garlic cloves, chopped very fine
1/4 to 1/2 of a Serrano pepper, seeded and chopped very fine
1/2 cup fresh Roma tomato, chopped semi-fine
1/2 cup or more fresh Cilantro, chopped finely
1/2 fresh lime, squeezed over guacamole
salt to taste
Optional: Squeeze the juice from 1/4 of a fresh orange for a more tropical flavor
Scoop out the pulp of the avocados into a serving bowl. Add the rest of the ingredients and mash with a fork until combines, but still a bit chunky. Adjust the amount of Serrano Pepper if you like it more or less "hot".
Serve with tortilla chips and a Margararita!
ItalGal
2 comments:
Looks great. I usually opt for a quicker version using Tabasco and garlic powder instead of the serrano and fresh garlic. I don't add citrus, but want to try your recipe as it looks so authentic!
Do you use any favorite chips?
This looks great! It is very similar to my guac with the following differences:
Instead of serrano, I roast a pasilla pepper until the skin is blackened and then peel the skin away, take out the seeds and pulverize the chile. I use roasted garlic instead of fresh, mashed into a paste and mixed in with the avocado before I add the rest of the ingredients.
Justafoodie - I haven't done it in a while, but I think home made chips are the best, and when I do it, I do a combination of flour and corn chips, the way Sweet Heat used to serve them. Other than that, I buy the thin tortilla chips by Casa Sanchez.
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