6 large avocados; ripe
3 limes; juiced
1 medium yellow onion; chopped
1 clove garlic, smashed and minced
2 serrano chiles; cut in rounds
1/2 cup cilantro with stems; finely chopped
extra-virgin olive oil
kosher salt
black pepper

1. Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.

2. Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.