Guacamole

1 1/2 tablespoons finely chopped white onion

2 serrano chiles, finely chopped (seeds removed for mild)

1 teaspoon salt, or to taste

2 large ripe avocados

1/2 finely chopped, unskinned tomatoes

Combine the chopped cilantro, onion, chiles, and salt, and chop again

until all ingredients are well blended together, then add chopped

tomato.

Mash avocados, leaving them a little lumpy.

Combine avocados and previous ingredients.

(1) Serrano chiles are fairly hot; it may be wise to reserve some of

the chopped chiles and add later if you decide you would like a hotter

guacamole. Discarding the seeds and membrane will reduce the heat.

(2) Lime juice squeezed over the top of completed guacamole will

help preserve the vibrant green color.

(3) Use Haas avocados if they are available.