- ¼ cup onion, finely chopped
- ¼ cup cilantro, finely chopped
- 1 cup tomatoes, finely chopped
- 1 Serrano pepper, seeded and finely chopped
- 2 avocados
- Salt to taste
Cut onion, cilantro, tomato, and Serrano pepper with the Chef’s Knife. Mash the avocados. IN the 3 quart Mixing Bowl, combine all ingredients and add salt to taste.
Serve with tortilla chips, fresh vegetables, or baked pita bread.
Chef’s Note: Guacamole is best served fresh however if you need to keep it over night, place it in the smallest bowl possible with saran wrap tightly pressed over top. This will prevent oxidation and the guacamole from turning brown.