Lots of creamy avocados, diced Serrano chili, garlic and cilantro made a delicious guacamole for a crowd-pleasing appetizer.
- Serves: 6 persons
- 5medium (blank)s ripe Hass Avocados from Mexico, halved and pitted
- 3medium (blank)s roma tomatoes, seeded and diced
- 1serrano chile, finely diced
- 3cloves garlic, chopped
- ½cup chopped cilantro
- 1lime, juiced
- 3tablespoons extra-virgin olive oil
- 1pinch Sea salt to taste
Step 1Cut avocados into medium chunks (about 1/2 inch thick) inside their shells, then scoop into a bowl with a spoon.
Step 2Add remaining ingredients and mix well, but to a chunky consistency.
Step 3Season with salt to taste. Gently mix a little bit more to combine thoroughly.
Step 4All ingredients can be adjusted to suit your taste. Pair with corn chips.