Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 10 minutes (plus 1 hour refrigeration time)
6 ripe avocados
Juice of 3 limes
1 medium onion, chopped
1 garlic clove, minced
2 serrano chiles, thinly sliced
1/4 fresh cilantro, finely chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados using a knife. With a tablespoon, scoop out the flesh into a mixing bowl. Add onion, minced garlic, serranos, cilantro and olive oil to the bowl and season with salt and pepper. Use a potato masher to break up the avocados and mash everything together. Continue until just combined so you still have plenty of texture. Give it a final taste and season once more with salt and pepper if necessary.
Lay a piece of plastic wrap pressed down on the surface of the guacamole so it doesn’t brown and refrigerate for approximately 1 hour to allow the flavors to come together before serving.
