Wash avocados, cut them in half, and remove the pits.
Scoop the meats out into a bowl for smashing.
Add finely diced red onion, seeded serrano chili, and cilantro to the bowl. (Take the time to mince these ingredients evenly. You want a nice even distribution of these flavors throughout.)
Next, add the lime and lemon juice, hot sauce, and salt to taste. (Because the juice in a lime or lemon can be so variable, start with half the amount and then add until the taste is exactly how you like it.)
Use a fork to smash and mix everything together. You should have a chunky rustic texture when you are done.
Do I need to add lime and lemon juice to Guacamole?Yes! The citrus juice does two jobs for the avocados. First, citric acid in the lemon and lime juice will prevent oxidation (the browning that takes place when something comes into contact with oxygen). Second, the avocado alone can be a bit flat and a little bit of acid and salt greatly enhance the flavor. How do you know if an avocado is ripe?To check if an avocado is ripe gently press your thumb into the skin. It should be soft enough that your thumb can make an indention.
Make sure your avocado is ripe. Hard avocados will not smash up nicely, and will not have that delicious creamy texture.
The most important thing to remember is to wash all of your produce thoroughly. The avocados, lemons, and limes especially. Sometimes, we think we don’t need to wash those items because we use the insides of them. However, when we cut them open the knife transfers any bacterial from the outside to the inside as it goes through the fruit.
Make sure to remove the seeds from the serrano pepper, and wash your hands thoroughly after handling. Don’t touch your eyes until your hands have been cleaned.
Use a fork or even a potato masher to smash the guacamole. You should be able to get a mostly smooth texture with small chunks.
Remove any brown or bruised flesh before mashing up the guacamole.