submitted by Dame Maria Concannon
I enjoy the flavor and predictable heat of Serrano peppers in this classic guacamole – a favorite of our customers at Don Juan Restaurants on the northwest side of Chicago. Be sure to use avocados that are soft to the touch, but not too soft, otherwise, the guacamole will turn dark very quickly.
Makes 3 1/2 cups (about 8 servings)
4 ripe large avocados
1/4 cup finely chopped onion
1/4 cup fresh finely chopped cilantro
1 Serrano chili pepper, seeded and finely chopped
Salt, to taste
Warm tortilla chips, for serving
1. Cut the avocados in half; remove the pits.
2. Scoop the flesh into a large bowl. Coarsely chop with a fork.
3. Stir in onion, cilantro, and chili pepper. Add salt to taste.
4. Serve with tortilla chips.