- 5 ripe Hass Avocados from Mexico, halved and pitted
- 3 roma tomatoes, seeded and diced
- 1 serrano chile, finely diced
- 3 cloves garlic, chopped
- 1/2 cup chopped cilantro
- 1 lime, juiced
- 3 tablespoons extra-virgin olive oil
- Sea salt to taste
- Cut avocados into medium chunks (about 1/2 inch thick) inside their shells, then scoop into a bowl with a spoon.
- Add remaining ingredients and mix well, but to a chunky consistency.
- Season with salt to taste. Gently mix a little bit more to combine thoroughly.
- All ingredients can be adjusted to suit your taste. Pair with corn chips.