Ripe avocado mashed roughly in a molcajete with lime, white onion, serrano chile and cilantro — the everyday table salsa found on every Mexican table, always made fresh and never blended smooth.
Scoop the avocado
Halve and pit the avocados, then scoop the flesh into a molcajete or bowl.
Mash roughly
Mash the avocado roughly with a fork or pestle, leaving it chunky, not smooth.
Fold in the rest
Fold in the onion, serrano chile, tomato and cilantro.
Season
Season with lime juice and salt, then taste and adjust.
Let it rest
Let the guacamole sit briefly so the flavors meld before serving.
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