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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 cups
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6 ripe Hass avocados

Juice of 3 limes 

1 small white onion, finely chopped 

2 serrano chiles, sliced into paper-thin rounds 

Kosher salt 

1/3 cup extra-virgin olive oil 


  1. Slice the avocados all the way around from top to bottom, and twist the halves to separate them. Carefully tap the pit with a sharp knife, twist and it will come right out. Scoop the avocado flesh into a large bowl. Add some of the lime juice as you prepare the avocados to prevent the flesh from browning.
  2. Add the onions, chiles and olive oil to the bowl. Use a fork or a potato masher to mash the mixture, leaving some chunks of avocado for texture. Season with salt and add as much of the remaining lime juice as you like.
  3. Transfer to a bowl for serving.