Asian-Style Guacamole

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

2 medium very ripe avocados pitted peeled and coarsely chopped
1 small tomato, peeled, seeded, and finely chopped
2 Tbsp. finely chopped red onion
1 serrano chile, seeded and finely chopped
juice of 1 lime
1 Tbsp. sake
1 Tbsp. finely chopped fresh cilantro
1 Tbsp. finely chopped scallion white and light green parts only
1 Tbsp. peeled and finely chopped fresh ginger
1/2 tsp. salt

Taro chips, shrimp chips or tortilla chips
carrot and celery sticks and/or endive leaves for serving

Instructions:

Combine all the ingredients in a medium mixing bowl and stir. Taste for seasoning.

Transfer the guacamole to a serving bowl and serve with the chips and/or vegetables.

Yields 4-6 servings.

Recipe from B. Smith.