Serrano Rosemary Guacamole

To a molcajete or mortar and pestle, add the rosemary (1.5 tbsp), serrano pepper (0.5 small), and garlic (1 clove). Mash and pound the ingredients softly to break them down before slowly grinding in a circular motion to completely pulverise the mixture.

Note: If you don’t have a mortar and pestle, simply mince the [garlic], [serrano pepper], and [rosemary] finely.

Next, add the avocado (2 large) and mash until fluffy and light, being sure to fully combine them with the [garlic], [serrano pepper], and [rosemary].

Lastly, add lime juice (1.5 tsp) (start small and work your way up as to avoid overpowering the avocado flavor) and [0.25-0.5 tsp sea salt] to taste. Taste and adjust flavor as needed, adding more [lime juice] for acidity or [sea salt].

Serve immediately with [plantain chips], [tortilla chips], or [fresh veggies]. This would also make an excellent sandwich spread or sauce for tacos and more. Store well sealed in the refrigerator for up to 24 hours (best when fresh). Not freezer friendly.