Makes about 2 cups
3 Avocados
1-2 t Lime juice (from about half of a large lime)
1/2 C Red onion, finely diced
1-2 Serrano chiles, minced
1/4 C Cilantro, lightly packed
1 1/2 t Salt
- Score each avocado half in a 1/2-inch crosshatch pattern. Using a large spoon, gently scoop the flesh out of each half into a large bowl.
- Pour the freshly squeezed lime juice over the diced avocado and gently fold to coat each piece. You’re not looking to mash the avocado at this point, just toss it with lime juice to prevent oxidation.
- Scoop the finely diced red onion into a strainer and rinse it under cold running water to remove some of its pungency. Drain the onion well before throwing it in on top of the diced avocado in the bowl. Do not stir to incorporate at this point.
- Toss in the minced chiles, chopped cilantro and salt. Stir, lightly mashing the avocado with the back of a spoon or rubber spatula until all the ingredients are well incorporated and you’ve reached your desired texture/consistency. Allow the guacamole to sit for at least 30 minutes at room temperature in order for the flavors to come together. Taste for salt and acidity, adjusting as necessary.
- Serve at room temperature for optimal flavor.
