3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 Serrano chilies, cut into rounds
½ C fresh cilantro, finely chopped
Extra-virgin olive oil
Freshly ground black pepper
Halve and pit the avocados.
With a tablespoon, scoop out the flesh into a mixing bowl.
Mash the avocados using either a fork or potato masher, leaving them still a bit chunky.
Add the remaining ingredients, and fold everything together.
Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
(Can also leave the pit in the guacamole – this prevents it from turning brown)
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