Guacamole

Feb 6

Written By J Y A

5 Haas Avocados

3 Serranos

½ Hothouse Tomato

2 Limes

1 Tbsp Garlic powder

+ Sea Salt

+ Cotija

+ Tortilla chips

Mise en Place

Dice the hothouse Tomato; set aside.
Now time for the serranos. You can deseed them or keep the seeds depending on how much heat you and your guest can take – dice them; set aside.
Roll and slice your limes in half.

Get Your Molcajete Out

Cut your avocados in half and carefully remove the pits. Spoon the avocado into the molcajete. With the pestle, start mashing the avocados; once you have a chunky, creamy texture: squeeze 1½ limes, 1 Tbsp of garlic powder, and sprinkle some sea salt to taste.
Carefully fold in the diced tomatoes and serranos.
Garnish with crumbled Cotija, tomato, and serranos. Enjoy with your favorite tortilla chips!

Deviled Eggs