This chunky guacamole recipe is the one that I grew up eating, and the one that my mom still makes. Throughout my childhood, I always thought that everyone made guacamole this way since that was the way it was served everywhere I went, whether it was a restaurant or a relative’s house.
Finely dice the onion and the Serrano pepper (if you don’t want it to be too spicy, remove the seeds and the veins). Place in a medium-size serving bowl or a Molcajete if you own one.
Cut the tomato in half and remove the seeds (you can do this by using a tablespoon to scoop them out). Dice the tomato and place it with the onion and Serrano pepper.
Place the tips of the cilantro together and chop them very finely. Stir the chopped cilantro in with the onion, tomato, and pepper.
Now, cut the avocado in half, and with the help of the knife, remove the seed. Use a large spoon to remove the avocado pulp, and dice into ⅓-in. cubes (you can also dice the avocado directly in its shell and then remove it with a spoon). Gently mix the avocado pulp with the rest of the ingredients in the bowl. It will get a little smashed, but just a little.
Season with salt and drizzle with lime juice. Grab those crispy tortilla chips and enjoy!