Yields 1-1/2 cups
2 medium ripe Hass avocados
2 Tbs. fresh lime juice
1/4 cup small-diced white or yellow onion
1/4 cup seeded small-diced fresh tomato
3 Tbs. chopped fresh cilantro
1 Tbs. unseeded minced serrano chile; more to taste
Halve and pit the avocados and scoop the flesh into a medium bowl with a spoon. Add the lime juice and 1-1/2 tsp. salt and mix well, using the spoon or a potato masher to break the avocado into small chunks. Stir in the onion, tomato, cilantro, and serrano. Cover with plastic until ready to serve.
Make Ahead Tips
Guacamole should be made no longer than 1 hour before serving.
From Fine Cooking 94
, pp. web only
July 1, 2008