Guacamole with Serrano and Lime

  • Yield: 3 1/2 cups
  • Prep: 10 mins
  • Cook: 0 mins

Serrano chili peppers are somewhere between a jalapeño and habanero in heat. Most of the volatile pepper oils reside in the seeds and inner membranes that hold them. Folks with less daring palates may remove the seeds before using chili peppers.


1small yellow onion, finely chopped
1/2teaspoon kosher salt
1clove garlic, finely chopped
2-- serranos or 1 to 2 jalapeños, stemmed, seeded if desired and finely chopped
3large or 4 medium, avocados
1/3cup coarsely chopped cilantro
1 to 2tablespoons fresh lime juice
-- Dash or two of hot sauce


  1. Place onion, salt, garlic and serranos in a medium glass bowl. Halve and seed avacoados and use a spoon to scoop their flesh into the bowl. Mash avocados into other ingredients with a fork until well combined but still chunky.
  2. Add cilantro, 1 tablespoon lime juice and hot sauce. Mix well. Taste for balance and add more salt, lime or hot sauce as needed.

Recipe courtesy of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of Harper Collins Publishers, 2007).

Nutritional Info *per serving

  • Calories 90
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 0mg
  • Sodium 70mg
  • Potassium 290mg
  • Carbohydrate 6g
  • Fiber 4g
  • Sugars 1g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 0%
  • Iron 2%