Lunch: Spicy Serrano Guacamole

This recipe includes superfoods such as:

Health benefits of Spicy Serrano Guacamole

Ingredients

2 serrano peppers, halved lengthwise
1 shallot, peeled and halved
4 garlic cloves, peeled
Vegetable oil, for drizzling
Kosher salt and freshly ground black pepper
1 teaspoon whole cumin seeds
4 ripe avocados, pitted and peeled
2 to 3 tablespoons fresh lime juice
1/2 teaspoon chipotle hot sauce
Tortilla chips, for serving

Instructions

Preheat the oven to 400 degrees F. Toss the serranos, shallot and garlic in some vegetable oil in a small bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Place on a baking sheet and roast until the vegetables are soft and brown, about 15 minutes. Roughly chop the vegetables and set aside.
Crush the whole cumin seeds using a mortar and pestle. Add the roasted vegetables to the mortar and mash into a smooth paste. Add 2 of the avocados and 1/2 teaspoon salt to the mortar and mash with the vegetables until smooth. Transfer the mixture to a medium bowl. Alternately, pulse the cumin, roasted vegetables, avocados and salt in a food processor.
Roughly chop the remaining 2 avocados and fold them into the smooth avocado mixture. Fold in the lime juice and hot sauce. Season with salt and pepper to taste. Transfer to a serving dish. Serve with tortilla chips.

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