• Ingredients

    • Avocados 2

    • Fresh Cilantro Leaf 1/2 bunch

    • Yellow Onion 1/2

    • Serrano Pepper 1/2

    • Limes 2

    • Kosher Salt 1 tsp

  • Tools

    • Cutting Board

    • Knife


  1. Thinly Slice Serrano Pepper

    Lay the serrano flat. Cut off the tip end of the serrano. Thinly slice the serrano. Discard the stem end.

    TIP: Keep your fingertips curled back with the blade of the knife directly against your knuckles.

  2. Dice Onion

    Hold the onion steady and trim off the root end and the stem end by about 1/4 of an inch. Hold the onion steady and carefully make a small, lengthwise slit in onion and peel away outer layer and discard. Cut onion in half lengthwise.

    Holding the top of the onion steady, make a series of horizontal slices. Then, make a series of vertical slices with the same spacing as your horizontal slices. Dice the onion to make a series of vertical slices perpendicular to the slices you just made.

  3. Chop Cilantro

    Lay cilantro on the cutting board. Cut off stems and discard. With both hands, tightly roll cilantro leaves into a small bunch. Roughly mince cilantro.

  4. Scoop out Avocado

    Holding the avocado in one hand, use your knife to cut the avocado in half lengthwise around the seed. Twist the avocado to separate the halves.

    Carefully, using the edge of your knife, twist the pit out of the avocado and discard. Use a spoon to scoop out the avocado. Discard the outer layer.

  5. Mix it all together

    Add avocado halves to a large bowl. Add cilantro, diced onion, thinly sliced serrano. Squeeze lime juice over mixture. Season with salt. Using the back of a spoon, roughly mash ingredients together until desired consistency.