Lots of creamy avocados, diced Serrano chili, garlic and cilantro made a delicious guacamole for a crowd-pleasing appetizer.
Original recipe makes 6 servings
Ingredients
5 ripe Hass Avocados from Mexico, halved and pitted
3 roma tomatoes, seeded and diced
1 serrano chile, finely diced
3 cloves garlic, chopped
1/2 cup chopped cilantro
1 lime, juiced
3 tablespoons extra-virgin olive oil
Sea salt to taste
Directions
- Cut avocados into medium chunks (about 1/2 inch thick) inside their shells, then scoop into a bowl with a spoon.
- Add remaining ingredients and mix well, but to a chunky consistency.
- Season with salt to taste. Gently mix a little bit more to combine thoroughly.
- All ingredients can be adjusted to suit your taste. Pair with corn chips.
Nutrition
Calories: 341 kcal
Carbohydrates: 17.4 g
Cholesterol: 0 mg
Fat: 31.4 g
Fiber: 12.1 g
Protein: 3.9 g
Sodium: 69 mg
