Strawberry Guacamole with Jicama Chips

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 ripe avocados
2 tablespoon fresh lime juice
1 teaspoon salt
2 scallions, white and green parts, thinly sliced on the diagonal

2 fresh serrano chiles, stemmed, seeded, and minced 1/4 cup cilantro
1 cup strawberries, rinsed, hilled, and sliced, plus a few for garnish
1 pound jicama or tortilla chips

Instructions:

Scoop the avocado flesh into a medium bowl and mash it with a fork. Stir in the lime juice, salt, scallions, chiles, and cilantro, and combine well. Gently stir in the strawberries and sprinkle some on top for garnish.

Peel and cut the jicama into thin sliced and serve the guacamole surrounded with the jicama.

From fig-mintblog.com