Blue Mesa Grill Guacamole

Blue Mesa Grill Recipe

2 medium ripe avocados, seeded, California are best
1 1/2 ounces salsa
1 teaspoon serrano pepper, seeded and minced
1/2 small red onion, diced
1 small tomatoes, diced
1 tablespoon cilantro, diced fine
1 fresh lime wedge
1/4 teaspoon kosher salt
1 dash white pepper
1 pinch of crushed dried oregano

Score the avocado pulp while in shell and scoop pulp into a bowl. Using two forks, mash the pulp into chunky consistency. Add the remaining ingredients (increase  the amount of serrano pepper for a spicer guacamole) and mix until fully incorporated. Transfer the guacamole to a serving bowl and serve with yellow and blue corn tortilla chips. Makes 2 cups.

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