Guacamole

Combine all ingredients in a bowl and mash together with a potato masher. Taste and adjust seasoning.

Notes:
1. To remove the flesh from the avocado, slice it in half lengthwise. Then remove the pit with a sharp knife (hit the pit with the blade of knife near the base. It will stick, then turn the knife and the pit will come out).
2. Feel free to mash it and make this guacamole as smooth as you like. I prefer it a little chunky.
3. I like refrigerating the guacamole for an hour before serving, I prefer it cold so that the flavours meld together. To keep the guacamole from oxidizing and turning brown, place the avocado pits in the bowl with the guacamole and wrap the bowl tightly with plastic wrap (then place in the fridge).
4. Cilantro is a natural accompaniment here but I can’t stand it. It tastes like soap to me. So, if you like it, you can add a handful of chopped cilantro as well.