What Chef Roberto Santibañez wants cooks to realize about guacamole is this: "There is a very important textural thing to guacamole -- we never really mush up the avocado. You want to feel everything." GET THE RECIPE ►► https://f52.co/2YGkgt9

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Makes: about 1 3/4 cups
Prep time: 15 min

Ingredients:
2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt (or to taste)
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired

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