Chunky Guacamole

Ingredients
1/2 small onion, very finely chopped
2 or 3 serrano chiles or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
1 ripe medium-large tomato, cored and very finely chopped
1 clove garlic, peeled and very finely chopped
10 sprigs fresh cilantro, chopped
3-4 ripe avocados
1/2 to 1 TSP salt
1/2 lime juice
Additional chopped onion, fresh cilantro, radish slices or roses, and a little crumbled Mexican queso fresco like feta or farmer's cheese for garnish

Directions
In a medium-size bowl, mix the finely chopped onion and chiles with the tomato, garlic and cilantro
Close to the time you are going to serve, halve the avocados and cut lengthwise
all the way around the pits.
Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits and save them for later
Scrape the avocado pulp from the skins and add it to the bowl
Using your hands or a spoon roughly mash the avocado while mixing in the other ingredients, making a course, thick mass.
Flavor with salt and enough lime juice to add a little zing
Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture
Set aside for a few minutes to let the flavors blend
Serve guacamole in an attractive pottery bowl or a Mexican mortar
Sprinkle with chopped onion, cilantro, radish slices or roses and /or queso fresco
Dress it up as much or as little as you like

*I added more garlic. I really like garlic so there can't be too much for me!!
-Susie