Cool, creamy guacamole is the perfect foil to crispy corn tortilla chips. Making your own is easy; here's how.
Start with Ripe Avocados
Start with 3 large ripe avocados, 1/2 a white onion, 1 lime, 1 serrano chile pepper and a bunch of cilantro. Ripe avocados should be firm but not hard, and have no dents or soft spots. The nub of the stem may wiggle slightly when nudged. If your avocados are not ripe, simply leave them in a paper bag at room temperature until they ripen. If you have avocados at different stages of ripeness, place the ripe ones in the refrigerator to slow ripening until you're ready to use them.
Mince the Onion
Mince the white onion finely.
Mince the Serrano Pepper
Remove the top of the serrano pepper, slice in half, carefully remove the seeds and membranes, and discard them. Mince the serrano very finely. Coarsely chop the cilantro.
Score the Avocado
Halve the avocados, and remove the pits. Score the avocado flesh in a series of 1/2-inch rows, then turn 90 degrees and slice again perpendicularly. Use a large spoon to scoop out the flesh, creating a dice.
Time to Mash
In a large bowl, mash the avocado with a potato masher or a fork. Add a squeeze of lime juice to keep from browning. Mash until you reach the desired level of chunkiness. Be careful not to stir or whip the avocado, as it may give it a greasy or gluey texture.
Fold in the Ingredients
Add the onions, cilantro, serranos, the juice of the rest of the lime, and salt and pepper. Fold to incorporate the ingredients, again being careful not to overwork the avocado. Taste, and adjust salt, pepper and acidity as desired. To store, pack the guacamole in a container and lay cling wrap directly on top. Alternatively, smooth out the top and cover with a layer of tomato salsa.
