Another guacamole recipe I love, for the sake of variation. This one is a little more spiced up and comes from the Casa Dragones restaurant in San Miguel de Allende, Mexico. :)
Recipe source: Saveur.
Last year: Green pasta with red peppers and wild duck ham.
Two years ago: Aubergine and zucchini pizza, Marinated pork chops with balsamico glaze and Pasta peperonata (Bell pepper rigatoni) (Italian).
- 3 ripe avocados
- 1 small white onion
- 2 tablespoons minced cilantro
- 4 serrano chilles
- 2 cloves of garlic, minced
- salt to taste
- 1 plum tomato
- juice of one lime
Dice all the ingredients as finely as you can (preferably using a mortar and pestle). Mix them well by hand. Resist the urge of using a blender so the final paste can retain a little crunchiness. :)
Serve with tortilla chips or your favorite crudites. :) It's done, dig in! :)