Guacamole

Adapted from Truly Mexican by Roberto Santibanez

You can serve this with chips, as a dip, or used as a condiment with a meal.

You want to make it as close to serving time as possible. If you need to prepare it a little in advance, press cling film directly against the surface of the guacamole to keep air out. The lime juice helps too, but exposure to oxygen is what turns guacamole brown—so minimize it where you can.

Guacamole
Adapted from Truly Mexican by Roberto Santibañez (Wiley, 2011)
See also Food52

This can be easily doubled.

1 ripe but not mushy Hass avocado (the pebbly black kind, not the shiny green)
2 tablespoons finely chopped white onion
1 tablespoon chopped fresh cilantro (if it doesn’t taste like soap to you)
4 shakes Tabasco Original Red
6 shakes Tabasco Green (jalapeño)
Maldon sea salt, to taste, crushed between your fingers
Juice of half a fresh lime
Optional: chopped fresh jalapeño (include seeds for heat)

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl using a tablespoon. Mash it with a potato masher, leaving some texture. Add the remaining ingredients and mix with a spoon. Taste and adjust with more Tabasco, cilantro, lime, or salt, as you like.