1 clove garlic, crushed
1-2 serrano chilis
1/2 cup cilantro, chopped fine
Pit the avocados and scoop into a large bowl. Save the pit. Add the garlic, chilis (start with 1 to be safe), and some cilantro, and mash with a potato masher until chunky. Squeeze in the juice of one lime and as much salt as you desire, tasting with each addition. Top off with some more cilantro and fresh lime juice. Add a pit or two to prevent oxidation, cover tightly with plastic wrap, and let sit for about 3o minutes.
I prefer 2 chilis, with seeds, but this is usually too spicy for most. One chili is usually enough.
Alternatives: Add half a chopped white onion rinsed under cold water.
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grilled flat iron steak with cilantro dipping sauce
grilled steak and plantains recipe
tortilla soup recipe