4 avocados
1 bunch of cilantro
1-2 garlic cloves, peeled and smashed
1-2 serrano chilies, seeded if you want it to be less spicy, I usually seed one of them
2 tsp of kosher salt
1-2 limes, juiced
Take cilantro, garlic, chilies, salt, lime juice and put into a food processor. Puree until cilantro is finely chopped. Taste for flavor, it should be a bit salty, tangy and spicy.
Peel and cut up avocados. Mix avocados with garlic, cilantro mixture until the avocados are mashed. Taste and adjust seasonings.
Extras. You can garnish the bowl with chopped red onion, chopped radish or tomatoes.
Serve with chips, or grilled flank steak, fish, or chicken.
If you have any problems with the recipe, let me know.
I like add 6 roasted tomatillos instead of the lime juice. Remove husk from tomatillos and wash to remove the stickiness. Place in hot pan with no oil, preferably cast iron, or you can do this on the grill. Roasted til blacked a bit and soft. Put roasted tomatillos in a blend with 1 tsp sugar and blend. I think the tomatillos keep the color of the Guac better than lime/lemon juice.
ReplyDeleteI'm going to have to try this twist. I usually make roasted tomatillo salsa on the side.
ReplyDelete