Ingredients
avocados, peeled and cut in chunks (1-6 depending on how many servings)
roma tomatoes, diced (1:1 with avocados)
serrano peppers, finely chopped (1/2 per avocado)
red onion, finely chopped (~1/8c per avocado)
lemon juice (2tbsp per 1/2 pepper)
salt (too taste, but careful as chips will add plenty of salt)
onion powder (to taste if not using red onion)
garlic powder (use liberally)
cilantro, finely chopped (to taste)
Preparation
Soak peppers in lemon juice. Add this mixture last, as the longer you leave the peppers in the guacamole, the spicier it will get.
Stir together avocado, tomatoes, onion (or onion powder), cilantro, garlic powder, and salt.
Slowly add peppers and lemon juice to desired creaminess.
To store, evenly sprinkle lemon juice on top with salt, and put in a sealed Tupperware. It should keep up to 3 days without turning brown.
