Avocado with Mustard Seeds

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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Serves: 1½ cups

INGREDIENTS
2 ripe avocados

2 teaspoons lemon juice
½ teaspoon sea salt
½ cup chopped cilantro
1 tbsp coconut oil
1 teaspoon mustard seeds
1 small yellow onion, minced

2 cloves garlic, minced
1 teaspoon Indian curry powder
1 small Serrano chili, partially seeded and minced

INSTRUCTIONS
Cut each avocado in half, remove the pit and scoop the flesh into a bowl. Add the lemon juice, salt, and most of the cilantro. Mash the avocado with a fork until it’s a chunky puree.
Heat the coconut oil in a small skillet on medium-high. Add the mustard seeds. Watch for them to pop, keeping a lid on hand in case they pop out at you. Cook for one minute, then stir in the onion. Saute for 2-3 minutes until translucent. Stir in garlic, curry powder and chili. Cook for 10 seconds, remove from heat, and stir in avocado mixture. Serve warm or at room temperature with whole grain pita, tortilla chips, or fresh vegetables.

From avocadoadaynutrition.com