Posted: January 23 2011 in Dips & Spreads • Recipes

½ cup chopped white onion
4 (or to taste) serrano chilies, chopped
¼ cup chopped cilantro
1 tsp salt
4 California avocados
2 tbsp fresh lime juice
¾ cup tomatoes, seeded and well drained

In a food processor, combine onion, chilies, cilantro and salt; reserve.  Coarsely mash (Do Not Puree) California avocados.  Fold in reserved onion mixture, then tomato.  Serve with tortilla chips.

Guacamole is best made as close to serving as possible.  Store in an airtight container with plastic wrap against the surface of the guacamole.