Serving Size:Serves 4
4 ripe avacados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano or jalapeño chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
a drizzle Brennan’s Cellars Extra Virgin Olive Oil
kosher salt and freshly ground black pepper, to taste
Adapted From: FoodNetwork.com
Serve with tortilla chips or as side with tacos, enchiladas, burritos, or fajitas.
Halve and pit avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.Note: If you like less heat, seed the peppers before chopping.