Chef Kaelin Ulrich Trilling
LA CALENDA, YOUNTVILLE
“Well, the octopus can adapt well to many environments. I like to think I can, as well,” says Kaelin Ulrich Trilling, chef de cuisine of Yountville’s La Calenda, as he runs h...
Ingredients
SERVINGS: 8–10 Serving(s)
- ½ small onion, peeled and diced
- 3 small serrano peppers, cut into medium slices
- 1 bunch cilantro, roughly chopped
- Juice of 1 large lime
- 4 large avocados, peeled and pits removed
- 1½ teaspoons kosher salt
Preparation
Place the onions, serrano peppers, cilantro and lime juice into a food processor and blend into a paste.
Using a fork, mash the avocados with the paste and add salt, making sure to leave the avocado in chunks (you should be able to see the yellow parts of the avocado).
About this recipe
TO SERVE
Place in a bowl and serve with corn tortilla chips.
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