Frontera Grill classic guacamole

Cut around the avocado pit, twist apart, remove the pit with the knife and scrape the flesh into a bowl.

Coarsely mash the avocados, leaving chunks.

Finely dice the white onion; put it in a strainer in a little water with a little vinegar to take the bite out, and let it sit.

Finely dice the sun-dried tomatoes; very finely chop the serrano with seeds and veins.

Slice the cilantro finely (chiffonade).

Stir the serrano, tomato and cilantro into the avocado, then the drained onion.

Season with salt and a squeeze of lime.