Instructions

• Use 4 medium avocados or 3 large avocados. Measure the other ingredients: 1 small onion (about ½ cup diced), ¼ cup chopped cilantro, 1 jalapeño or serrano chili (deseeded and diced), 3 tablespoons lime juice, and ½ teaspoon salt.
• Dice the small onion to yield about ½ cup. Chop the cilantro to yield ¼ cup. Cut the chili in half lengthwise, scrape out the seeds (and white ribs if you want less heat), then finely dice the chili.
• Cut each avocado lengthwise around the pit, twist the halves to separate, and remove the pit (carefully strike the pit with the knife tip and twist to lift, or scoop the pit out with a spoon).
• Scoop the avocado flesh into a medium bowl.
• Using a fork or potato masher, mash the avocado to your preferred texture — aim for mostly smooth with some chunks remaining.
• Add the diced onion, chopped cilantro, diced chili, 3 tablespoons lime juice, and ½ teaspoon salt to the bowl. Gently stir with a fork or spoon until ingredients are evenly combined, taking care not to over-mash.
• Serve immediately.