Ingredients:
Your choice of toasted bread
1/2 ripe avocado
1 lime
1 tsp good olive oil
Salt (preferably Maldon sea salt) & Pepper (preferably fresh ground black pepper)

Directions:
1. Scoop the avocado flesh out of the skin (remove the pit)
2. Squeeze in as much or as little lime juice as you like, I like mine fairly citrusy so I usually use the juice of half a lime
3. Add the olive oil, sprinkle of salt and pepper
4. Mash the avocado with a fork – as smooth or as chunky as you like
5. Taste and add more salt and pepper as needed
6. Spread on hot toast (or bread or crackers)
7. Add additional toppings – see topping ideas below

Ingredients:
2 perfectly ripe avocados
2 limes (ideally at room temperature for more juice)
1-2 garlic cloves – crushed in garlic press or finely sliced
1/4 tsp salt
1 tbsp finely diced red onion
1 tomato diced
1/4 tsp cayenne pepper
Your choice of fresh chile – anaheim, serrano, jalapeno, habanero
Small bunch of cilantro (if you like it) – washed and finely chopped

If you want a more authentic approach then you’d want to get your hands on a molcajete (a large pestle and mortar made of volcanic rock) to grind your garlic, salt and onion into a paste, but this is the quick and easy version so…

Directions:
1. With the palm of your hands, roll the limes back and forth on the counter a few times, this will give you more juice. Cut the limes in half and squeeze all the juice into a bowl.
2. Cut the avocado in half lengthways, remove the pit. Scoop out the avocado flesh and add it to the lime juice. You’ll have giant chunks of avocado at this point. Toss in the lime juice to prevent browning.
3. Add the minced garlic, diced tomato, red onion, cayenne pepper, salt, and cilantro (reserve a little cilantro for garnish)
4. Finely chop the fresh chile if using. Use gloves if you have them or even a fork to hold your chile while you chop it (if you have chile oils on your fingers and then touch your eyes or mouth you will be in pain!), remove the seeds (unless you REALLY like heat) and add to bowl.
5. Toss ingredients and then use a sharp knife to loosely chop the avocado while in the mix, I like fairly big chunks, if you want a smoother guacamole you can use a fork to mash.
6. Taste the guacamole and adjust to your taste – more salt? more cayenne? Transfer into serving dish and sprinkle with extra cilantro.

Serve with warm corn tortilla chips. Ideally you’ll want to eat the guacamole immediately. If you need to eat it a little later you can cover the surface tightly with plastic wrap and store in the fridge. Note that the heat from the chile will intensify the longer you leave it. You can also save one of the avocado pits and add it to the guacamole to (allegedly) reduce browning, remember to remove it before serving!