Guacamole

(Adapted from a recipe in the 2004 edition of The Gourmet Cookbook)

Makes about 1 ¾ cups, serving 4 – 6 (doubles easily)

2 ripe avocados (about 1 pound total), halved, pitted and peeled

¼ cup finely chopped white onion

1½ - 2 serrano chiles, minced, including the seeds (I used 1½)

1¼ tablespoons fresh lime juice, or to taste

¾ teaspoon kosher salt, or to taste

Tortilla chips for serving

Put the avocados, onion, chiles, lime juice and salt in a bowl. Mash with a fork until it is smooth but still slightly chunky. Serve with tortilla chips.