Ingredients
12
12 servings
- •2 tablespoons minced fresh serrano chili
- •0.5 cup chopped fresh cilantro, divided
- •0.25 cup finely diced white onion
- •0.5 teaspoon kosher salt for grinding vegetables, plus more to taste
- •4 large Hass avocados
- •1 cup diced ripe tomatoes, drained
- •1 lime, juiced, or more to taste
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 158
- Carbohydrate: 10g
- Fat: 14g
- Fiber: 7g
- Protein: 2g
- Sugar: 1g
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