Minimalist Guacamole

Directions

1. Roast the serrano pepper over a gas burner (or grill, or broil) until the outside begins to turn black and blister. When cool remove blistered skin. I usually put it in a covered jar while cooling so the steam helps loosen the skin. Chop finely, removing veins and seeds if you don't like heat. I usually remove seeds for texture reasons, but leave the veins because I like the spiciness.
2. Press or chop garlic. Add garlic, salt, ~1/4 serrano pepper, and ~2 T chopped cilantro to a mortar and pestle and pound to a paste.
3. Scoop avocado into serving bowl and squeeze 1/2 a lime over the top. Pour the paste on top and mash the mixture until evenly combined.
4. Add remaining cilantro, stir, and taste. Add more lime, salt or serrano if desired. I usually add more of each, and if I'm not serving right away I add the extra lime juice to the top without stirring afterwards to leave a layer of protection between the avocado and all that browning oxygen in the air.