3 ripe Hass avocados
1 lime, juiced
1/4 small white onion, chopped
1 roma tomato, coped
1 small garlic clove, minced
1tsp serrano or jalapeno, chopped (optional)
1 tablespoon fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Halve and pit the avocados. With a large spoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky (or to your taste). Add all of the rest of the ingredients. Gently mix together.
Lay a piece of plastic wrap directly on the surface of the guacamole to prevent browning and refrigerate for at least 1 hour before serving.