2 large avocados
1/4 cup chopped cilantro, lightly packed
1/4 cup medium white onion, finely chopped (optional)
2 serrano chiles, seeded and finely chopped (optional)
one tablespoon fresh lemon or lime juice
1/4 teaspoon comino
1/4 teaspoon salt
Halve each avocado; save one pit and discard the other. Holding half an avocado in one hand, use a fork with the other hand to mash the meat of the avocado. Use a spoon to scrape the pulp from the avocado into a small mixing bowl. Repeat for remaining avocado halves.
Add remaining ingredients and stir well. Put the reserved avocado stone in the bowl to help retain color.
Guacamole is best fresh or consumed within four hours. If refrigerating, cover tightly. Add a dash more lemon/lime juice if needed to help preserve color.