This recipe is simple, fresh, and no matter what else I serve with it, it’s always the first to go.

Cut the avocado in half. Remove the pit and scoop out the flesh with a spoon.

Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Add the chopped onion, coriander, black pepper, and chili.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

Serve immediately, or if making a few hours ahead, place cling wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

Ripe avocados are essential for the best guacamole. Here’s how to tell whether or not an avocado is ready:

Gently squeeze the avocado with the palm of your hand (not your fingertips as this will bruise it). If it moves slightly, it’s ready to eat. If it doesn’t move and feels firm, it needs a day or two. If it gives easily, it’s probably overripe and possible brown inside.

Check under the stem. Use your fingers to pull the stem at the top of the avocado gently. If, when you remove it, it’s green underneath, you’ve found an avocado that’s ready to eat. If it’s hard to remove, it needs a couple of days. If it’s brown underneath, the avocado is overripe.