Guacamole recipe

Guacamole is an avocado sauce or dip, originating in Central America. The name is just a Hispanic version of the Aztec for “avocado sauce”.

Ripe avocados. A conservative helping would be about one avocado for every two people (depending on your purposes). A small bowl requires three or four avocados. They should be firm, but yielding (not hard). Inside they should be (at least mostly) yellow-green and smooth, not black and stringy.
Fresh garlic, a clove or two per avocado. (It is better to err on the side of too much garlic, than too little.)
Half a small onion per avocado.
A squeeze of lemon or lime.

Cut the avocados in half laterally, remove the seed by skewering it with a knife and rotating. Then scoop the meat out of the shell.
Crush and dice the garlic, add it and the lemon straightaway.
Slowly mash the avocado meat, then gradually beat it to a pasty consistency. Other ingredients may be added in the process.

As well a providing a tang to the otherwise bland avocado flavor, the lime or lemon slows the browning of the avocado on exposure to air. Otherwise within an hour, the bright green darkens noticeably.
Avoid metal utensils. The ingredients are quite acidic, and the mixture can take on a noticeable metallic taste.
Don’t skimp on the garlic!