Classic guacamole

Slice three serrano peppers thin, seeds and all; pile a big pinch of chopped cilantro and about a third cup diced white onion on top and chop together.

Sprinkle with coarse kosher salt and alternate smearing with the flat of the knife and chopping for a couple of minutes, to mimic grinding in a molcajete, until as fine as wanted.

Choose avocados firm but yielding; cut around the seed, twist apart, tap the knife into the seed, twist it out and push it off the blade; scoop the flesh into a bowl.

Add more chopped cilantro, the onion-serrano mixture, a generous sprinkle of salt and fresh lime juice; mash with a potato masher to the texture wanted, keeping it chunky.

Taste and adjust salt and acidity; garnish with chopped cilantro and serve with chips.