5 ripe Hass avocados
juice of 2 limes
1/2 small white onion, finely chopped
1 Serrano chile, ribbed, seeded and finely chopped
1/2 bunch of cilantro, finely chopped
freshly ground black pepper
1 radish, thinly shaved
Slice the avocados all the way around from top to bottom and twist the halves to separate them. Carefully tap the pit with a sharp knife, twist, and it will come right out. Scoop the avocado flesh into a large bowl. Add some of the lime juice as you go, to prevent the avocados from browning.
Add the remaining lime juice, onion, Serrano chile, cilantro, a pinch of Kosher salt and some freshly ground black pepper. Use a fork to mash the mixture, leaving some chunks of avocado for texture. Transfer to a bowl for serving and garnish with the radish shavings. Makes about 4 cups, depending on the avocados.
Jenn's Notes: I used less onion and I used a yellow instead of a white onion. I used a small jalapeno instead of a Serrano. This is simple and delicious. When refrigerating leftover guacamole, press a piece of plastic wrap directly onto the surface and that will help keep it from turning brown.