Recipe courtesy of Eva Longoria

Chunky Guacamole With Serrano Peppers

  • Level: Easy
  • Yield: 8 cups
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6 ripe avocados, cut into 1/2-inch dice

4 medium ripe tomatoes, cut into 1/2-inch dice

1 large white onion, finely chopped

1/2 bunch of fresh cilantro, leaves chopped

1 serrano pepper, finely minced

Juice from 4 small lemons (about8 tablespoons)

2 teaspoons kosher salt or to taste


  1. In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.
  2. Transfer to a serving bowl and serve.

Cook’s Note

To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

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