The Best Guacamole Ever

Cut open the avocado and remove the pit. Scrape the avocado into a bowl and mash roughly with a fork; I like to leave a couple of larger pieces for a more interesting texture.

Dice the onion and tomato, mince the garlic, and add to the bowl along with the sour cream and lemon juice. Mix thoroughly, then add the remaining ingredients. The quantities given are approximate values depending on the size of the avocado and the fact that I usually wing it, but take care not to undersalt. If you’re in the mood for something a little more spicy, add in some chopped jalapeño as well, or go generous on the Tabasco.

If you can wait that long, cover with cling wrap and let it rest in the fridge for 20 minutes or so for the flavors to mingle; press the clingwrap onto the surface of the guacamole to avoid browning.

This feeds two if eaten with tortillas or bread, or one relatively hungry eater with a fork.