WP. Traditional version that does not contain lime juice, which means it should be eaten fairly soon before it turns brown.
Ingredients
1/2 small white onion, finely chopped (about 1/2 cup), divided
1/2 cup finely chopped cilantro leaves, divided
2 small serrano chile peppers, stemmed, seeded and chopped
1 1/2 teaspoons fine sea or table salt, plus more to taste
5 medium ripe Hass avocados
2 medium ripe tomatoes, seeded and chopped (not peeled)
Instructions
1. In the bowl of a food processor, combine half of the chopped onion, half of the cilantro, the chile peppers and the salt. Pulse for a few minutes until a coarse paste has formed.
2. Transfer to a medium mixing bowl. Cut the avocados in half, discard the pits and scoop the flesh into the bowl. Using a wooden spoon, mash the avocado with the paste. Add the tomato and the remaining chopped onion and cilantro; mix well and adjust seasoning to taste.
3. Serve immediately.