- 2 tablespoons minced fresh serrano chili
- 1/2 cup chopped fresh cilantro, divided
- 1/4 cup finely diced white onion
- 1/2 teaspoon kosher salt for grinding vegetables, plus more to taste
- 4 large Hass avocados
- 1 cup diced ripe tomatoes, drained (optional)
- 1 lime, juiced, or more to taste
- Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
- Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.
04/13/2018
recipepes.com
Chef John's Classic Guacamole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
