Always use Hass avocados, the kind with nearly black, very bumpy skin. Their flavor and texture is superior. This recipe is quite spicy (depending on the size and heat of your chiles) -- you can reduce the chiles to cut back on the heat, or substitute the serrano for jalapeno.
Ingredients
¼ small white onion
2 serrano chiles, halved and seeds removed
4 large sprigs fresh cilantro, leaves only
Juice of ½ lime
¼ tsp. salt
2 large Hass avocados
1 large tomato, finely chopped
Additional salt to taste
Instructions
In a small food processor*, combine onion, chiles, cilantro, lime juice and salt, and process until smooth and liquid. (If using a molcajete, chop the onion and chiles first, then grind with cilantro, juice and salt until smooth).
Cut the avocados in half. Remove pits (I usually smack them with a chef's knife to bury the edge in the pit, then twist to remove), and scoop the flesh out into a small bowl.
Mash with a fork. Don't let the avocados get too smooth - some remaining chunks are good. Mix in the chile cilantro mixture, add chopped tomatoes, and stir until combined. Salt to taste -- I think this guacamole tastes best when it's a little on the salty side. Serve with tortilla chips.
Recipe by The Domestic Front at https://www.thedomesticfront.com/the-only-guacamole-recipe-youll-ever-need/