Ingredients

 

• 1 Serrano Chile

 

 

• 1 White Onion

 

 

• 1/3 cup Fresh Cilantro

 

 

• Juice of 3 Limes

 

 

• 4 Avocados

 

 

• Pinch of Mexican Oregano

 

 

• Pinch of Sea Salt

 

 

• 2-3 Roma Tomatoes

 

 

• 1/3 cup Queso Fresco or Queso Cotija

 

 

• 1 Radish, sliced

 

 

• 1/3 cup Dried Chapulines (Mexican Grasshoppers), optional

 

Directions

 

• Create a flavor base blending the serrano chile, cut in chunks and keeping the seeds, with 1/2 of the onion, a generous heap of cilantro and the lime juice.

 

 

• Cut the avocados in half and remove the seeds. Place in a bowl.

 

 

• Season the avocados with salt and oregano, and then mash them all together. Do not mash too smooth.

 

 

• Flavor the guacamole with the serrano purée to taste.

 

 

• Add finely chopped onion and tomatoes to the guacamole and combine. Season to taste with more salt and oregano.

 

 

• Serve with a pinch of queso fresco or queso cotija and sliced radish.

 

 

• For authentic Mexican flavor try adding a spoonful of dried chapulines.

 

 

• Enjoy with warm tortilla chips and a margarita.

 

Pro Tips

For best results use room-temperature avocados.

Do you want to know more about Chef Aarón Sanchez?

Here are more recipes from him!

Follow the Chef on Instagram