Chunky Guacamole Dip
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.
Ingredients:
2 ripe avocados – sliced in cubes
2 tomatoes – chopped and seeds removed
1 red onion – diced
2 cloves garlic – minced
1 red serrano chili pepper (optional) – chopped and seeds removed
Bunch of cilantro leaves – chopped
1 small lime: 1 tbsp lime juice, and 1 tsp of lime zest – minced
Guacamole seasoning:
1/4 tsp cumin
1/4 tsp black pepper
Pinch of cayenne pepper
Salt to taste
Instructions:
Prepare all ingredients first before cutting open avocado, since the fruit will begin to oxidize.
In a small bowl, mix together tomatoes, onion, garlic, chile pepper, and guacamole seasoning.
Slice open avocados, remove pit, cut fruit into cubes, and add into bowl. Then add in lime juice and zest to help counteract the oxidation (browning) of the avocado fruit.
Stir well. Mash avocado with a fork to get desired consistency (but the chunkier the better!)
From blog.seasonwithspice.com