Chunky Guacamole with Serrano Peppers
June 2, 2011 5 Comments
My memories of summers past are always filled with friends, music, and tons of delicious food. Growing up in the tri-state area on the borders of Texas, Arkansas and Louisiana, we always had fun events to look forward to like the Summer Music Festival in Shreveport, the Texas State Fair in Dallas, the Stockyards Championship Rodeo in Fort Worth, or the Watermelon Festival in Hope, Arkansas (birthplace of President Bill Clinton). Music flowed through the veins of these events, and tasty, spicy foods fueled us so we could get to them all. Here is one of my favorite recipes from my Texas days. Every time I make it I’m transported back to a simpler time, where I was surrounded by Latin influences and Hispanic friends who infused everything they made with robust flavors and mouth-watering spices. Serve this with tortilla chips, alongside enchiladas, dolloped on burritos or spread it on top of your favorite burger. This is truly one of the most versatile recipes in our repertoire!
- 6 ripe avocados, diced
- 4 medium ripe tomatoes, diced
- 1 large white onion, finely chopped
- 1/2 bunch of fresh cilantro, leaves chopped
- 1 Serrano pepper or 1 Jalapeño pepper, finely minced
- Juice from 4 small limes (about 8 tablespoons)
- 2 teaspoons kosher salt or to taste
- In a large bowl, place the avocados, tomatoes, onion, cilantro, Serrano, lime juice, and salt. Stir gently until well combined.
- Transfer to a serving bowl and serve.
To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.
© 2011 Jadeworks Entertainment