First, dice the white onion, and deseed and dice the jalapeño (or serrano pepper). The finer you dice the pepper, the spicier your guacamole will be!

Chop the cilantro leaves and stems. The stems add a pleasant textural crunch to the guacamole that I really enjoy.

Now that you have everything else prepped, you’re ready to open up your avocados. Halve the avocados lengthwise and remove the pits. I wedge my knife into the seed and twist it out, then I tap it into the trash. Instead of scooping out the entire half of the avocado with a spoon and then mashing it from there, I use a large spoon to carve chunks out, adding them to a mixing bowl. This helps start the mashing process and yields a pleasant texture.

Squeeze the juice of 1 lime over the avocados, and use a fork to mash it to your desired texture. I like mine somewhere between chunky and not quite smooth.

Add the onion, pepper, cilantro, and salt, and stir to combine. Serve with tortilla chips or your favorite Mexican foods!

Note: I like a white or yellow onion for the guacamole, but if all you have is red onion, you can use that too.