Firehouse Guacamole

Instructions

1. Wash fruits, vegetables and herbs well.
2. Grab a large bowl, large spoon, spatula, cutting board, garlic press and favorite knife for fine chopping.
3. Cut all 4 avocados in half and remove seeds. Put the seeds to the side because you will need them for later! Using a spoon, remove the skin of the avocados and put the good stuff in the bowl. I use the spatula to mash up the avocados until they are in a paste like consistency with some chunkiness. I DO NOT recommend using a food processor for the guacamole because I find the flavors stand out more when everything is a little chunky and tastes more authentic. Why make a homemade guacamole to have it taste like a store bought one? Keep it slightly chunky. Trust me.
4. Finely chop 1/2 of a white onion. If you love onion, you can put the whole thing but I find onions to be a little over powering. My chopped onion came out to 1/2 cup. Put onion into bowl.
5. Finely chop 1 tomato. Typically I use Roma tomatoes because I love the flavor but use what you have in your garden or what you would typically buy. Today, I used a garden tomato. My chopped tomato measured out at 1/2 cup. Put into bowl.
6. Finely (very fine!) chop 2 Serrano peppers. We grow jalapenos in our garden so I have used this recipe with 1 Serrano and 1 jalapeno also and it turns out great. Put into bowl.
7. De-stem leaves with the cilantro and finely chop the leaves. The more finely chopped the cilantro is, the more taste it puts out. Cilantro measured out at 1/2 cup chopped. Put into the bowl.
8. Minced garlic and put into bowl. 
9. Salt to preference but I used 1/2 teaspoon today.
10. Cut lime in half. Squeeze both halves into bowl. I always roll my lime on the counter using my palm beforehand to get it nice and juicy.
11. Mix all the ingredients together with the spatula. Put the seeds back into the guacamole! This helps preserve the guacamole and will last longer!