I found this simple recipe for guacamole in the epic cookbook Texas on the Plate by Terry Thompson-Anderson. Serrano Chili Guacamole is very much like a traditional guacamole in Mexico – five ingredients, mostly avocado, a white onion and some serranos. Do you notice what’s missing? No tomatoes. No lime juice. No cumin or chili power. Also do not hold back on the salt, otherwise the guacamole will have a flat, boring taste.
This guacamole has a nice bite so it’s perfect for burgers, or garnish with a Tex-Mex dish like enchiladas. We used this recipe as a key ingredient for our border burgers.
Description
This is a straightforward recipe for guacamole with a bite, so don’t skimp on the serrano chiles.
Ingredients
Scale
- 4 ripe Haas avocados
- 3 serrano chiles
- 1 small white ojnion
- 4 sprigs of cilantro, including the stems and leaves
- salt to taste
Instructions
- Peel and coarsely chop the onion.
- Coarsely chop the cilantro.
- Remove the seeds and veins from the serrano chiles. Coarsely chop.
- Place the serrano chiles, cilantro and onion in the bowl of a food processor and process until everything is pureed and smooth.
- Add the avocado in chunks, and process to desired consistency. (Keep it slightly chunky.)
- Place the mixture in a serving bowl and salt to taste.
Notes
Don’t be stingy with the salt.
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