To a molcajete or mortar and pestle, add the rosemary, serrano pepper, and garlic clove. At first, mash and pound the ingredients softly to break them down before slowly grinding in a circular motion to completely pulverise the mixture.
Note: If you don’t have a mortar and pestle or molcajete, simply mince the garlic, serrano pepper, and rosemary finely.
Next, add the ripe avocados and mash until fluffy and light, being sure to fully combine them with the garlic, serrano, and rosemary.
Lastly, add lime (start small and work your way up as to avoid overpowering the avocado flavor) and salt to taste. Taste and adjust flavor as needed, adding more lime juice for acidity or sea salt to taste.
Serve immediately with chips or tortillas of choice. This would also make an excellent sandwich spread or sauce for tacos and more. Store well sealed in the refrigerator for up to 24 hours (best when fresh). Not freezer friendly.
*Recipe highly adapted from a cooking class we took at Flora Farms in Cabo San Lucas, Mexico. You can also try this authentic guacamole recipe from Jauja Cocina Mexicana. *Nutrition information is a rough estimate calculated with the lesser amount of salt and without optional ingredients.