1
Cut the Hass Avocado in half, remove the pit, and scoop the flesh into a medium bowl.
2
Use a fork to mash the avocado to your preferred texture — smooth or slightly chunky.
3
Finely dice the White Onion and the Serrano Chile (remove seeds for less heat), then add them to the bowl.
4
Roughly chop the Cilantro and stir it into the mash.
5
Pour in the Lime Juice and sprinkle in Salt; mix well and taste, adding more lime or salt as needed.
6
Serve immediately with chips or cover and refrigerate briefly to let the flavors meld.
