Vida Guacamole
We love this guacamole recipe blend from chef David Vargas of Vida Cantina in Portsmouth, New Hampshire, which gets its zing from fresh lime juice and serrano chilies.
By Yankee Magazine|Jun 27 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanGuacamole is so fundamentally simple that a slight change to the formula dramatically changes the flavor. We love this blend from chef David Vargas of Vida Cantina in Portsmouth, New Hampshire, which gets its zing from fresh lime juice and serrano chilies.
From “La Vida Local,” July/August 2020
Yield:
about 2 cupsIngredients
6 avocados, peeled and pitted
½ cup diced red onion
¼ cup chopped cilantro
Juice from 3 limes
2 teaspoons chopped serrano chilies
1 ¼ teaspoons kosher salt
¾ teaspoon chopped garlic
¾ teaspoon freshly ground black pepper
Tortilla chips, for serving
Instructions
Scoop flesh from avocados into a medium bowl. Add remaining ingredients and stir with a fork or mortar and pestle (or molcajete). The guacamole should be chunky, so do not overmix. Serve with tortilla chips.
For the guacamole recipe do you take the seeds out of the serrano chilis before chopping them?
We don’t but we like spicy. The seeds and ribs contain the heat. We also add tomatoes for flavor and color.
Coming from a Texan you nailed it with this guacamole recipe. Good job!
What kind of avocados do you use? Can you give a volume for 6 avocados? I have an avocado tree and the fruits are much bigger than the Hass variety. So how much pulp is 6 avocados?