cilantro, white onion, Jalapeno and Serrano peppers, kosher salt, Haas avocados, plum tomato, and limes.
Dos Caminos uses a lava stone Molcajete to prepare their guacamole but any medium-sized bowl will suffice.
Minced Jalapeno and Serrano are used to add heat.
If you don't have a pestle you can use the back of a spoon.
The resulting paste is redolent with the flavors of cilantro and onion, the vigorous mashing releasing oils from the chilies.
Two avocados are halved and their seeds removed. A grid pattern is scored in to each half.
The remaining cilantro and onions are added. To increase the heat add an additional teaspoon or two of the chilies.
Fresh lime juice is squeezed over the mix.
Chopped plum tomatoes are added.