Pumpkin Seed 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 avocados, remove pit/skin and cube (I used SoCal avocados)
1 red onion, diced
1/2 cup chopped cilantro
1 serrano pepper, diced (or jalapeno)
1 lime, squeezed
1 lemon, squeezed
1/4 tsp salt
dash pepper
3-4 Tbsp raw pumpkin seeds – minced in Vitamix for 1 minute or smashed or chopped

Instructions:

Prep ingredients. Blend pumpkin seeds in Vitamix for about a minute. For more flavor, you can toast the seeds in a dry frying pan over high heat for a minute.

Add all ingredients to a large bowl and toss well. Mash avocados for a creamier texture or leave as rough cubes for chunky guacamole.

From kblog.lunchboxbunch.com