Oaxacan 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 very ripe avocados
1/4 cup coarsely chopped onion
1 clove garlic, minced
1-3 serrano or jalapeno chiles, coarsely chopped
1/4 cup fresh lime juice (or more, to taste)
1/4 cup chopped fresh cilantro
1/2 tsp.salt (or more, to taste)

Instructions:

In Oaxaca, guacamole is more often a sauce than a dip. Its perfect for spooning over grilled meats of all kinds.

Peel, pit and coarsely chop the avocados. Combine the onion, garlic and chiles in a blender or food processor and process the ingredients until finely chopped. Add the avocados and process into a puree. Add the lime juice, cilantro and salt and process just to blend. Taste for seasoning, adding lime juice or salt as needed.