Authentic Guacamole Serving Size - 4 Prepared By - Tom Recipe Rating
			2 serranos, stemmed 1/2 medium white onion, finely chopped 6 ounces ripe tomatoes 1/4 cup coarsely chopped fresh cilantro 3 medium-to-large ripe avocados Salt 1 to 2 tbsp fresh lime juice
			Roast the chilies. Lay the chilies in a small ungreased skillet over medium heat. Turn them every minute or so until they have softened (they'll darken in spots), 5 to 10 minutes. Mash them into a coarse puree, using a mortar, or chop them finely. Place in a large bowl. Scoop the chopped onion into a strainer and rinse under cold water; shake off excess water and add to the bowl with the chilies. Chop the tomato into small bits — skin, seeds, and all is my preference. Add to the bowl along with the cilantro. Slice the avocado in half. Make a cut down the length of one avocado straight through to the pit. Continue cutting all the way around the pit until you wind up where you started. Twist the two halves in opposite directions and pull them apart. Scoop out the pit with a spoon. Then scoop out the avocado flesh from the skin and add to the bowl. Do the same with the remaining avocados. Use an old-fashioned potato masher to mash the avocado flesh into a coarse pulp, mixing in the other ingredients as you go. Taste the guacamole and season with salt, usually a scant teaspoon, then add some of the lime juice and taste again. Continue seasoning with lime until the guacamole has enough zip for you. Cover with plastic wrap, placing it directly on the surface [to prevent browning], and refrigerate until you're ready to serve.