I’m totally guilty of having guacamole for dinner. Not the most well-balanced meal, I know, but I don’t do it that often. (And hey, I do usually dip veggies and rice crackers in it, as well as chips!) When we’re in a pinch and don’t feel like cooking, chances are I’ll grab a few avocados and go to town.
This guacamole gets an extra dose of brightness from a generous amount of fresh lime juice.
I mash it ’til it’s relatively smooth.
Then add a handful of chopped serrano chilis and green onion for just enough texture. Adjust the heat by adding more or less chopped chili.
And how about you? How do you like your guacamole?
juice from 3 limes
1-2 serrano chilis
2 cloves garlic, mashed
1 green onion, chopped
2 Tbls. cilantro, minced
Serves about 4
Grab your avocados. Slice them in half and remove the pits. (Click here for detailed instructions on how to do that.)
Scoop the avocado flesh out into a medium-sized bowl with a spoon or fork.
Mash the avocado up with the back of fork.
Squeeze in the lime juice.
Mix the lime juice together with the avocado until it’s a smooth-ish paste. Set it aside for a sec.
Slice the ends off your chili peppers, then slit them in half long-ways.
Scrape out the ribs and seeds (or leave them in, for extra heat).
Slice each half into strips.
And dice up the strips. (Dice them as fine as you like, depending on how chunky you want your guacamole.)
Toss the chopped chili pepper and mashed garlic into the bowl with the avocado.
Toss in the green onion. (Chop it up as fine as you like, depending on how chunky you want your guacamole.)
Toss the green onion and cilantro into the bowl.
Mix well to combine. Give it a taste, and add a little salt if you like.
Scrape out into a serving bowl.
Serve with tortilla chips and extra wedges of lime for a garnish.