How to make Traditional Guacamole Salsa

Begin by cutting your avocados in half, around the pit. Twist the halves to separate them and remove the pit. Scoop out the avocado flesh and place it in a bowl.

Mash the avocados until relatively smooth – I personally like to keep it a bit chunky for more texture, but this is up to your taste.

Add in your finely diced red onion. A small tip I've learned is that a very finely diced onion integrates better with the guacamole and ensures there's no overpowering onion bite.

Toss in your tomatoes, again nicely diced. Do drain off a bit of the excess juice from the tomatoes before mixing them in, this will keep your guacamole salsa from becoming too watery.

Next, add your finely chopped serrano chilies, remember to remove seeds for a less fiery version.

Squeeze the juice of two limes over your mixture. This adds a beautiful tang and also helps to keep your guacamole green and vibrant since lime juice prevents avocado from browning.

Season with salt to your liking, and finish by sprinkling your fresh, chop cilantro over everything.

Now, mix everything together. It's always a good idea to taste and adjust any flavors if necessary.