veganWash the produce
Rinse the Hass avocados, Serrano chile, cilantro, and lime under cool running water, then pat everything dry well. Even though you won't eat the avocado skin, washing it helps keep any dirt on the outside from getting dragged into the flesh when you cut through it.
Chop the mix-ins
Peel the white onion and finely chop enough to get about 3 tablespoons. Trim the serrano, slice it lengthwise, and scrape out the seeds and white ribs if you want a milder guacamole, then mince it very finely. Chop enough cilantro leaves and tender stems to measure 2 tablespoons, and cut the lime in half so it's ready to squeeze.
Open the avocados
Slice each avocado lengthwise all the way around the pit, twist the halves apart, and remove the pits. Use a spoon or your hands to remove the pits instead of striking them with a knife; it's much safer. Scoop the avocado flesh into a medium bowl.
Mash and season
Add the onion, serrano, and cilantro to the bowl with the avocado. Squeeze in the juice from the lime halves, sprinkle with fine salt, and mash everything together with a fork until combined. Keep it a little chunky for a more traditional texture, or mash a bit longer if you like it smoother, then taste and adjust with a little more salt if needed.
Serve right away
Transfer the guacamole to a serving bowl and smooth the top. Serve it right away, or if you're holding it briefly, press plastic wrap directly onto the surface to help slow browning before serving.
