2 ripe Hass avocados

6 Serrano chiles, seeded and diced

¾ cup packed cilantro

2 cups water

3 tablespoons freshly squeezed lime juice

Kosher salt

 

Halve, pit, and peel the avocados. Combine the avocados, Serranos, cilantro, water, and lime juice in a blender and blend until smooth. Season to taste with salt.

 

Makes about 3 ½ cups. Heat level: mild. If you like it hotter, leave the seeds in some or all of the Serranos. This light and refreshing salsa is especially good with seafood. Keeps for a day or two tightly sealed in the refrigerator—browning is only slight. Serve at room temperature.