(Aderezo de Aguacate)
This makes a lovely topping to any salad but can be used as a garnish for grilled fish, to dress up your tacos, or just to drizzle over your enchiladas.
1 soft, ripe avocado, pitted (see below)
½ cup chopped fresh cilantro
1 serrano pepper, halved
1 garlic clove, sliced
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Scoop out the flesh of the avocado and place it in a food processor or blender. Add the cilantro, serrano, garlic, olive oil, lime juice, salt, and black pepper and process until puréed.
The dressing will keep in the refrigerator for about 1 day.
Using a good, sharp knife, cut the avocado in half lengthwise, using the pit as a pivot point. Separate the halves. Being careful to keep your hands out of the way, jam the blade of the knife into the pit (the knife should go into the middle of the pit and stick). Rotate the knife around from side to side and the pit comes loose. Hit the handle of the knife on the side of a trash can and the pit should fall right into the garbage. Then you can slice, cube, or scoop out the buttery flesh.