Yield: 1 Servings
|2 \N||Ripe avocados -- halved,|
|3 \N||Serrano chiles with seeds --|
|\N \N||Finely minced|
|⅛ teaspoon||Kosher salt|
Everybody knows how to make guacamole, right? Wrong. Please, no lime or lemon, no sour cream. This recipe makes what is probably the most commonly made guacamole in Mexico. It is very rich and buttery, and is so simple to make, it can be done at the last minute. We make guacamole to order at Cafe Marimba, adding a little cilantro and roasted tomato, and we serve it right in the molcajete in which it is made.
Quickly mash the avocados and chiles together and season with salt.
Guacamole should be chunky. Taste for seasoning and serve immediately.
Makes about 1 cup.
Recipe By : La Parilla the mexican grill by Reed Hearon From: La Parilla The Mexican Grill By R