Makes about 2 cups. Recipe excerpted from “Fan Fare” by Debbie Moose. Some like jalapeños in their guacamole, but I’m a fan of the hotter bite of fresh serranos. Add more to turn up the heat. To peel the tomato, dunk it in boiling water (use a slotted spoon) for a minute or less. Hold the tomato under cold running water to cool, then slip off the skin.
32 small ripe Hass avocados
1 small tomato, peeled and chopped (about ½ cup)
1 green serrano chile, seeded and finely chopped
1½ tsps. canned chopped green chilies, drained
2 cloves garlic, finely chopped
1⁄3 cup fresh lime juice
¼ cup chopped fresh cilantro
Salt, to taste
Tortilla chips for serving
1. Cut the avocados in half and scoop out the flesh into a medium-size bowl, discarding the pit.
2. Mash coarsely. Stir in the tomato, serrano chile, green chilies, garlic, lime juice and cilantro.
3. Add salt to taste.
4. Cover and keep cold until ready to serve. Serve with tortilla chips.
Extra points: You can make this a few hours ahead. Press plastic wrap directly onto the surface of the guacamole to prevent it from browning.