Ingredients: 2 tablespoons finely chopped cilantro 1 tsp. lime juice 1 1/2 tablespoons finely chopped white onion 2 serrano chiles, finely chopped (seeds removed for mild) omit or reduce 1 teaspoon salt, or to taste 2 large ripe avocados 1/2 finely chopped, tomato Instructions: Combine the chopped cilantro, onion, chiles, and salt, and chop again until all ingredients are well blended together, then add chopped tomato. Mash avocados, leaving them a little lumpy. Combine avocados and previous ingredients. Hints: (1) Serrano chiles are fairly hot; it may be wise to reserve some of the chopped chiles and add later if you decide you would like a hotter guacamole. Discarding the seeds and membrane will reduce the heat. (2) Lime juice squeezed over the top of completed guacamole will help preserve the vibrant green color. (3) Use Haas avocados if they are available.