Ingredients
-
2 tablespoons minced fresh serrano chili
-
½ cup chopped fresh cilantro, divided
-
¼ cup finely diced white onion
-
½ teaspoon kosher salt for grinding vegetables, plus more to taste
-
4 large Hass avocados
-
1 cup diced ripe tomatoes, drained (Optional)
-
1 lime, juiced, or more to taste
Directions
-
Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
-
Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.
Chef John
Nutrition Facts (per serving)
158 | Calories |
14g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 158 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 89mg | 4% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 7g | 24% |
Total Sugars 1g | |
Protein 2g | 4% |
Vitamin C 14mg | 16% |
Calcium 17mg | 1% |
Iron 1mg | 3% |
Potassium 519mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.