Pile 1/4 cup chopped onion, 1 to 3 chopped serrano Chiles, 3/4 cup torn
cilantro and a big pinch of kosher salt on a cutting board. Chop, then mash
into a paste with the flat side of a large knife. Transfer to a bowl, add 3
diced avocados and mash with a wooden spoon until combined but still chunky.
Stir in 1 medium diced tomato and season with salt. Top with more tomato,
cilantro and onion.
* Use Haas avocados — the brown wrinkly kind — for guacamole. They’re
especially rich and creamy.
* Buy avocados that are slightly soft but not squishy.
* Ripen in a paper bag with an apple or a banana at room temperature.
* Store ripe whole avocados in the fridge for 2 or 3 days.
Recipe Source: Food Network Magazine