I absolutely love guacamole and there are always an abundance of deliciously ripe avacados in Bakersfield. I have found a recipe that I love and makes the best quacamole. It's simple and you can spice it up as much as you want. Be careful when dicing the serrano chiles. You may want to put plastic baggies over your hands and DON'T touch your eyes. I like guacamole that is a little chunky so I try not to mash too much.
When trying to find a ripe avacado, choose one that has a little give, but not so much that it mushes. It should be firm, but you can press your finger in and the indentation will stay.
Very Yummy Guacamole
adapted from Simply Recipes
2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
1/2 tsp garlic powder
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Cut avacados in half and remove pit. Scoop out flesh with a spoon and place in a bowl.
Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt, garlic powder, and pepper and mash some more. Add the chiles. They vary in hotness so start with a small amount and add to that after tasting. Keep the tomatoes separate until ready to serve.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, add the chopped tomato to the guacamole and mix.
Note: This recipe is just a guideline, really you should just do everything to taste. This is how I like it.