Stephanie March's Guacamole

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

  • 2 ripe avocados
  • Large handful cilantro, chopped finely
  • Quarter of a red onion, chopped finely
  • 1 to 1 and a half Serrano peppers, chopped finely
  • Juice from 1 lime
  • Salt and pepper

DIRECTIONS:

I am fairly lazy so I generally put the Serrano (with seeds, I like it h-o-t) in the food processor and give it a quick chop. After that, I add the onion and the cilantro and give that a good blend as well. I take out my herb prep and mush it together with the avocados, lime and a pinch of salt and pepper. It is very easy to add more avocados and up the rest of the quantities to make a larger batch. If you store it in the fridge with a squeeze of lime over the top and one of the pits pushed into the guacamole, it won’t go brown.

Melanie Dunea