Halve, pit and dice 3 ripe avocados. Combine in a bowl with 1/2 diced white onion, 1/2 cup chopped cilantro, 1 to 2 minced serrano chiles (seeded for less heat), the juice of 2 limes and 1 teaspoon kosher salt. Mash a few times until combined but still chunky. Stir in 1 diced tomato and season with more salt.
Photograph by Levi Brown
Recipe courtesy of Food Network Magazine