Red Onions (1/3 cup)
and transfer to a medium mixing bowl.
Roll the limes across your cutting board to activate the juices. Halve the
, and squeeze the juice directly into the bowl.
Finely mince the
Serrano Chilis (2)
. For less heat, remove the seeds and white pith before mincing.
Transfer the minced peppers to the bowl.
Fresh Cilantro (1/2 cup)
in half and remove the pits.
Scoop the flesh out of the avocados into the bowl. Mash gently with a fork to combine with the onions, peppers, and lime juice.
Fold in the chopped cilantro. Season with
Salt (to taste)
Ground Black Pepper (to taste)
. Serve immediately or cover tightly with plastic wrap and store in the refrigerator.