Ingredients:
2 jalapeño chiles (seeds removed) roasted, cooled, chopped
1 serrano
chili (seeds removed) finely chopped
4
tablespoons finely chopped onion
3
tablespoons parsley, chopped
1 cup of finely
chopped tomatoes
4
avocados
1
tablespoon of lemon juice
2
tablespoons of lime juice
a drizzle
of olive oil
salt to
taste
Directions:
Assemble
the onion, parsley, chiles, and salt. Grind into a paste.
Cut the avocados in half, remove the pits and squeeze the flesh onto the paste. Mash the avocados but leave some larger pieces; don’t make the texture too smooth.
Reserve a tablespoon of tomatoes and a tablespoon of onions
Add all
the other ingredients and mix well.
Top the guacamole with the reserved tomatoes and onions and serve right away.
