What constitutes the best guacamole is a hotly debated topic among those who love this popular dip. We have tried many variations over the years, but found our favourite at a restaurant in Las Vegas that had table side guacamole service. 
They would bring a cart over to your table and prepare it to your specifications. Sadly, the restaurant is no longer there, but we got the basics for our home recipe from our visits there. We can now conjure up vacation memories with every bite.
The nice thing about this recipe is that it’s a base that can be taken in many directions. You can make it spicier or chunkier or add other ingredients to it.
Our favourite guacamole recipe:
- 3 avocados, peeled, pit removed, and roughly mashed
- sea salt
- juice of one or two limes
- 1/4 to 1/2 an onion, diced (you can use a white or purple onion)
- cilantro to taste, chopped
- 1-2 serrano peppers, very finely diced
Peel and remove the pit from 3 avocados and mash roughly with a fork in a bowl. Avocados are just one of those foods that don’t need much to dress them up. You want to look for freshness and things that will highlight the flavours of the avocado.
Add sea salt and the juice of one or two limes. Freshly squeezed really is best, but you can use lime juice if you don’t have limes on hand. 
Stir in the chopped onion. I like the crunch of the onion, so I don’t chop finely. Add some chopped cilantro and one or two serrano peppers, very finely chopped.
The addition of the serrano peppers is a personal thing. If you are not a fan of spicy food, remove the seeds and cartilage from the pepper and only use one or even half of one.
Serrano peppers are spicier than jalapeños so use some caution. We are huge fans of spicy food and love the taste of serranos, so we keep the seeds in and use one and a half or two peppers. 
At this point, your guacamole is ready to eat or to be used in another recipe, but you can also take this opportunity to put your own stamp on this guacamole.
You can add minced garlic, sundried tomatoes, fresh chopped tomatoes, corn, or bacon. Use this base and allow your creativity to go from there. Let me know what combinations you come up with!
- 3 avocados peeled and roughly mashed
- sea salt
- juice of one or two limes
- 1/4 to 1/2 of an onion chopped
- cilantro chopped
- one or two serrano peppers very finely diced
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Roughly mash the avocados in a bowl.
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Add sea salt, lime juice, onion, cilantro, and serrano peppers.
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Mix.
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Serve with tortilla chips.
You can serve this guacamole with your Shredded Chicken Nachos or use it in the Mexican Layer Dip.
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