Cut the avocados in half. In the Molcajete or a mixing bowl, place the avocado halves and begin to mash.
Add the tomatoes, onion, and cilantro. Mix until combined, but do not over mix.
Add the minced serrano pepper little by little. Taste to make sure it does not get too spicy. Add the salt and pepper to taste.
Squeeze the lime into the mixture for extra flavor and to keep it from turning brown too quickly. Mix.
Serve immediately with tortilla chips.
Notes
Easily double or triple this recipe to serve more people.
Optionally add some minced garlic. You can also swap serrano with jalapeno for a milder approach.
Keep guacamole leftovers in a container with plastic wrap directly on top of the guacamole, seal with a lid, and store in the refrigerator for 2-3 days.