Direction :

1. Place the minced onion in a large bowl. Sprinkle with two big pinches of salt and the juice of one lime. Stir to combine, then let stand 5 to 10 minutes so the onion ever so slightly pickles.
2. Cut each avocado in half and remove the pit. Score a crosshatch pattern into each avocado half using your knife, then scoop out the flesh into the bowl with the onions using a spoon. Season the avocados with salt. Add the chilies, if using.
3. Stir everything together. If your avocados are ripe, a “sauciness” will form as you stir the mixture, and you won’t necessarily need to mash it. If necessary, however, use the back of a fork or a pastry cutter to gently mash the avocado cubes. Taste for acidity and salt. I’ve been adding more salt to taste and the juice of one more lime, but I tend to like things on the acidic side, so add lime to taste. Lukas’s Note: It’s a good idea to taste the guacamole with the chips you plan to serve alongside, so as to make sure to salt the dip properly.
4. Last, stir in the cilantro. Serve immediately.
5. To store, transfer to a storage vessel. Lay a sheet of plastic wrap over the surface of the guacamole, pressing it flush against the surface to create a barrier from the air. Store in the fridge for 4 to 5 hours or until ready to serve.