Guacamole

Remove the little “button” at the stem (pointy) end of each avocado. Cut around the pits, starting at the stem end, continuing to the blossom (bulbous) end, then coming back up to the stem end again. Twist the two halves apart, then remove the pits (either with a spoon or by wedging the knife blade into the pit and twisting to dislodge it). With a large spoon, scoop the flesh from the skin into a bowl. With an old-fashioned potato masher, a large fork or the back of a large spoon, roughly mash the avocado. (For wonderful guacamole texture, I like to see distinctive pieces of unmashed avocado in the mix.)

Season with salt and lime juice: start with a scant teaspoon of salt and a tablespoon of lime, gently stir them in, then taste and continue adding salt and lime until the avocado tastes like the best avocado you’ve ever had. Avocados have very little natural sodium and no acid to speak of, so adding just the right amount of both those flavors will “complete” the avocados’ flavor.

Scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water, then add the minimum measurement to the bowl, along with the minimum measurement of tomato, chile and cilantro. Stir everything gently together, then taste and add more until you achieve your perfect guacamole.

You’re ready to scoop your guacamole into a bowl, garnish it with additional cilantro (or radishes or a little fresco cheese, among many choices) and serve it as a condiment for tacos or with tortilla chips or sliced vegetables as a dip.