Guacamole with Roasted Serrano Chile
I love guacamole. Ever since I was young, my father would always make a creamy yet spicy guacamole. He always makes it for BBQ's at home, or if Gregg and I are stopping by for dinner. It wasn't until just this month that I decided to take a stab at it. Guacamole is all about freshness. While you want the avocado to be the star, the other ingredients need to be heard as well; and nothing is louder than the crunch of fresh Serrano chiles, the tang of lime juice and the bite of fresh garlic.
This recipe is perfect for a group of 6 people. So, if you need to make some of a party, just make sure to double or triple the recipe.
What You'll Need
8 Hass Avocados 4 - 5 Serrano chile 1/2 cup of cilantro, chopped 3 garlic cloves Juice of 2 lemon, or 3 limes salt to taste
First, you'll want to roast on the stove top the Serrano peppers. I used a comal (used to head tortillas) to roast the peppers. Using a pastel and mortar or molcajete to mash up the Serrano peppers and garlic.
Next,cut the avocados in half, removing the pits and transferring them to a bowl or molcajete (mortar). If you are using a bowl, you'll need a fork to mash up the avocados.
What To Love
Avocados may be fatty, but that doesn't mean that they are bad for your health. In fact, this fruit is a nutritional powerhouse providing numerous potential health benefits.
Its creamy texture and rich taste make it a common ingredient in many dishes. It is probably most well known for being a key ingredient in the Mexican dip "guacamole".
Because of its high fat content, avocado is also used as a meat substitute in sandwiches and salads.