Spicy Guacamole

2 Tbs cilantro; finely chopped
1 1/2 Tbs white onion; finely chopped
2 serrano chiles; finely chopped (seeds removed for mild)
Salt to taste
2 large ripe avocados
1/2 tomato; finely chopped, unskinned

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.

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.

Lime juice squeezed over the top of completed guacamole will help preserve the vibrant green color.

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