Tres Chiles


Three cheers for this Tres Chiles Guacamole! With jalapeño, chile de árbol, and fresh serrano pepper, this guac is not for the faint of heart.


  • 3 ea. Avocados From Mexico, halved, pitted, & peeled
  • 2 T. fresh squeezed lime juice
  • ½ t. kosher or coarse sea salt (to taste)
  • 1 ea. jalapeño, fresh, minced
  • 1 ea. dried chile de árbol, minced
  • 1 ea. serrano, fresh, minced
  • Zest of 1 lime
  • ¼ c. roughly chopped cilantro
  • 5 oz. or 1 c. multi-colored cherry tomatoes, halved
  • Long plantain chips


  • 1. Gently mix and mash the avocados, lime juice, and salt in a bowl and set aside.
  • 2. Place the jalapeño, chile de árbol, serrano, lime zest, and cilantro in a molcajete or mortar and pestle and mash an mix to a chunky consistency. Combine with the avocado mixture and mash until you reach your desired consistency. Fold in the tomatoes, taste and adjust seasoning as needed. Serve with long Plantain Chips
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