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Guacamole is best made as close to service as possible. Store in an airtight container with plastic wrap against the surface of the guacamole.
- ½ cup chopped white onion
- 4 (or to taste) serrano chilies, chopped
- ¼ cup chopped cilantro
- 1 tsp salt
- 4 California avocados
- 2 tbsp fresh lime juice
- ¾ cup tomato, seeded and well drained