Classic Guacamole Avocado

Finely dice the white onion, mince the Serrano chiles (removing seeds if you prefer less heat), and finely chop the fresh cilantro. If using, deseed and finely dice the Roma tomato. Set these ingredients aside.

Carefully cut each ripe avocado in half lengthwise around the pit. Twist the halves apart, then remove the pit. Using a spoon, scoop the creamy avocado flesh into a molcajete (traditional Mexican mortar and pestle) or a medium-sized bowl.

Begin to gently mash the avocado flesh. If using a molcajete, use the tejolote (pestle) to crush the avocado to your desired consistency – some prefer it very smooth, while others enjoy a chunkier texture. If using a bowl, a fork works perfectly. Do not over-mash; leave some texture.

Add the finely diced white onion, minced Serrano chile, and chopped cilantro to the mashed avocado. If using, add the diced Roma tomato now. Pour in the fresh lime juice and sprinkle with about half a teaspoon of sea salt.

Gently fold all the ingredients together until well combined, being careful not to over-mix. Taste the guacamole and adjust the seasoning as needed, adding more salt, lime juice, or chile to achieve your perfect balance of flavor.

Transfer the Classic Guacamole Avocado to a serving bowl. For an authentic presentation, you can serve it directly in the molcajete. Serve immediately with warm, freshly made tortilla chips or as an accompaniment to your favorite Mexican dishes.