Guacamole

The Homesick Texan Cookbook © 2011 by Lisa Fain

Whether it’s perched atop a pile of extra-cheesy nachos or stuffed in your favorite sandwich, there are few dips as glorious as guacamole. This treatment, from Lisa Fain’s The Homesick Texan Cookbook (Hyperion, 2011), uses a Serrano chile pepper for extra kick, though you can substitute a jalapeno for slightly less spiciness. Make sure to use fresh ingredients for best results.

Ingredients:
2 ripe Hass avocados, peeled and pitted
2 cloves garlic, crushed
1 Serrano chile, seeds and stem removed, diced
1/2 cup chopped cilantro
1 tablespoon lime juice
Salt, to taste

Directions:
1. Scoop out the flesh from the avocado into a bowl. Add the garlic, serrano chile, cilantro, lime juice, and salt.

2. Mash the ingredients together either with a fork in a bowl or in a Mexican mortar and pestle (molcajete) until desired consistency. If you’re using a molcajete, there’s no need to crush the garlic. And you can add another Serrano chile if you like it extra hot.

Serves 2 to 4

Excerpted from Homesick Texan © 2011 by Lisa Fain. Reprinted with permission of Hyperion Books.

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