• 2 ripe avocados
  • 1/2 lime, juiced
  • 1/2 serrano chile, chopped
  • handful fresh cilantro, about 1/4 cup, finely chopped
  • Extra-virgin olive oil
  • Sea salt
  • Tortilla chips

Halve and pit the avocados. With a spoon, scoop out the flesh into a bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving. Serve with tortilla chips.