Classic guacamole

Slice the serrano peppers thin, chop the cilantro and pile it on them with the diced white onion.

Chop the pile briefly, sprinkle over coarse salt, then alternate smearing with the flat of the knife and chopping for a couple of minutes to simulate grinding in a molcajete, as fine or coarse as you like.

Halve the avocados by cutting down to the seed and round it, twist the halves apart, tap the blade into the seed about a sixteenth of an inch and twist it out, pushing it off the blade from behind, then scoop the flesh into a bowl.

Add more chopped cilantro, the ground onion and serrano mixture, a generous sprinkle of salt and fresh lime juice.

Mash with a potato masher to the texture you want, keeping it relatively chunky, then taste and adjust for salt and acidity. No cayenne in classic guacamole.

Chill, or transfer to a serving bowl and garnish with a little chopped cilantro. Serve with chips.