Classic guacamole

Cut around the avocado pit, twist the halves apart, dislodge the pit and scrape the flesh from the skin with a spoon.

Season with salt and fresh lime juice, going light on the lime so it does not kill the avocado flavour.

Mash coarsely with a potato masher.

Chop tomato, green chili, white onion and cilantro and add them to taste.

Variation: top with chopped cooked bacon, grated cotija and almonds toasted in the oven.