1/2 medium white onion, minced

2 garlic cloves, minced

3 serrano chiles, minced

1 teaspoon kosher salt

1/4 cup minced cilantro leaves

3 large avocados

1 medium ripe tomato, minced

Put a third of the onion in a small bowl and set aside. Put the rest of the onion and the garlic in the base of a molcajete or food processor. Add the serranos and the salt and pound the mixture into a paste. Add 2 teaspoons of the cilantro and crush it into the paste. Add the remaining cilantro to the reserved onion. Cut the avocados in half, remove the pits, and scoop out the flesh into a medium bowl. Use a fork to mash the avocado (do not over mash), then add it to the molcajete, using a fork to fold the onion-garlic paste into the avocado (do not overfold). Set aside 2 tablespoons of the minced tomato, and add the rest to the avocado-onion mixture. Mix together lightly. Scatter the reserved onion-cilantro mixture and the reserved tomato on top and serve immediately.