1/2 teaspoon Kosher salt
1 Tbsp of fresh lime juice or lemon juice
2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
1 Cut the avocados in half. Remove seed.
Scoop out avocado from the peel, put in a mixing bowl.
Using a fork, roughly mash the avocado.
Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown.
Add the chopped onion, cilantro, black pepper, and chiles.
Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.
Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.