Recipe Details
Ingredients
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2tablespoonsminced fresh serrano chili
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½cupchopped fresh cilantro, divided
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¼cupfinely diced white onion
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½teaspoonkosher salt for grinding vegetables, plus more to taste
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4largeHass avocados
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1cupdiced ripe tomatoes, drained (Optional)
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1lime, juiced, or more to taste
Cooking Directions
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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.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories158 | |
| % 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 |
|
| Vitamin C 14mg |
72% |
| 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.
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