Serrano & Rosemary Guacamole

• servings: 5 servings
• total time: 10 minutes

Ingredients

1 ½ Tbsp loosely chopped fresh rosemary ((vibrant green // 1 sprig yields ~1 Tbsp))

1/2 small serrano pepper ((stem, seeds, and white part, the pith, removed))

1 clove garlic, peeled

2 large ripe avocados

1 ½ tsp lime juice ((plus more to taste))

1/4-1/2 tsp sea salt ((plus more to taste))

Plantain chips

Fresh veggies ((we especially love carrots, jicama, and cucumber))

Directions

To a molcajete or mortar and pestle, add the rosemary, serrano pepper, and garlic clove. At first, mash and pound the ingredients softly to break them down before slowly grinding in a circular motion to completely pulverise the mixture.

Note: If you don’t have a mortar and pestle or molcajete, simply mince the garlic, serrano pepper, and rosemary finely.

Next, add the ripe avocados and mash until fluffy and light, being sure to fully combine them with the garlic, serrano, and rosemary.

Lastly, add lime (start small and work your way up as to avoid overpowering the avocado flavor) and salt to taste. Taste and adjust flavor as needed, adding more lime juice for acidity or sea salt to taste.

Serve immediately with chips or tortillas of choice. This would also make an excellent sandwich spread or sauce for tacos and more. Store well sealed in the refrigerator for up to 24 hours (best when fresh). Not freezer friendly.