INGREDIENTS

  • 6ripe avocados
  • 3 limes, juice of
  • 1 medium yellow onion , chopped
  • 1 garlic clove , smashed then minced
  • 2 serrano chilies , cut into rounds
  • 1/2 cup cilantro , finely chopped
  • extra-virgin olive oil
  • kosher salt & freshly ground black pepper

DIRECTIONS

  1. Halve and pit the avocados.
  2. With a tablespoon, scoop out the flesh into a mixing bowl.
  3. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky.
  4. Add the remaining ingredients, and fold everything together.
  5. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
  6. 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.