Ingredients

• 6 ripe avocados, cut into 1/2-inch dice
• 4 medium ripe tomatoes, cut into 1/2-inch dice
• 1 large white onion, finely chopped
• 1/2 bunch of fresh cilantro, leaves chopped
• 1 serrano pepper, finely minced
• Juice from 4 small lemons (about8 tablespoons)
• 2 teaspoons kosher salt or to taste

Directions

Tip From Aunt Else's Kitchen:

• To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.