Guacamole

 Adapted from Truly Mexican by Roberto Santibanez

This can be served with chips or used as a condiment.  

Guacamole

Adapted from Truly Mexican by Roberto Santibanez
See also food 52.com

You want to make this as close to the time you are going to eat it as possible. However, if you need to make it a little bit ahead, cover the bowl with cling film  smashed up against the guacamole to keep as much air out as you can.  The lime juice should also help a little to keep it from turning brown.

Can be doubled

1 ripe, but not mushy, Hass avocado (the pebbly black, not the shiny green, avocado)
2 tablespoons finely chopped white onion
1 tablespoon chopped fresh cilantro (if it doesn't taste like soap to you)
4 shakes of original Tabasco red
6 shakes of Tabasco green (jalapeño)
Maldon Sea Salt to taste crushed between your fingers
Juice of half a fresh lime
Optional:  Can add some chopped fresh jalapeño, including the seeds for heat

Cut the avocado in half, remove the pit, and scoop the contents of the avocado into a bowl using a tablespoon.  Use a potato masher to mash the avocado, leaving some texture.  Add the rest of the ingredients and mix with a spoon.  You can add more Tabasco red, Tabasco green, cilantro, and salt according to your taste.