I came up with this little recipe years ago when I needed to make a Mexican dish for my Spanish class.  Since then, I make it whenever I can and have gotten rave reviews from friends and family. It’s a little bit different than a standard recipe but is just delicious. I hope you enjoy!

Ingredients

• 4 ripe avocados (you can tell if they are ripe by squeezing them a little and you want them to give just a little bit but not mushy)
• ½ cup of sweet onion
• ½ cup  of cilantro
• 1 or 2 Serrano chilies (depending on how spicy you want it)
• The juice of one lime
• 1 or 2 tablespoons of water (depending on the consistency you like)
• Salt to taste (I like to use 2 ½ teaspoons of sea salt)

Method

A few times I made this in the blender but I chop by hand now, it’s just easier to clean up after. You’re going to want to finely chop the onion, cilantro, and Serrano chilies. Make sure you keep your hands away from your face because those chilies sting. Halve the avocados and remove the pits. It should be easy to scoop it out of the skin with a spoon or fork. Combine all of these ingredients in a medium sized bowl. Then to that, add the juice of the lime, salt, and water. Continue to combine everything together until it reaches the consistency you want. I like to then chill it for about an hour so then serve it with tortilla chips. This guacamole is great on all sorts of things. I use it with every Mexican dish I make and will even put it on sandwiches, be creative, you might be surprised at it‘s versatility.