Las Ventanas al Paraiso's Fresh Guacamole |
Written by Chef Fabrice Guisset |
Choose avocados carefully: touch the top end to determine ripeness, rather than squeezing the mid-section. Haas avocado preferred. Ingredients: 6 large Haas avocados 1 red onion 1 Roma tomato 1 bunch of cilantro 1 Serano chili 1 Jalapeņo chili 1 oz. limejuice Salt to taste Mince the onion and chili (cut chili end off, cut in half, carefully remove seeds). De-seed and chop the Roma tomato. Using a sharp knife, cut the avocado away from the pit. Quickly insert knife into pit, twist slightly to remove. Use a flat spoon to scrape avocado away from skin. Using a pairing knife, cut the avocado into cubes. Combine the ingredients in a large bowl; season with salt and hand-squeezed lime juice. Serve with tortilla chips. |