Classic Guacamole

Check that your avocados are ripe before you start — they should yield gently to thumb pressure near the stem end, but not feel mushy or hollow. If they're firm, leave them on the counter for a day or two.

Cut 3 ripe avocados in half lengthwise and remove the pits. Score the flesh in a crosshatch pattern, then scoop it out into a bowl with a large spoon.

Add the juice of 1½ limes (about 3 tablespoons) right away. This slows oxidation and is also the flavor backbone of the guacamole. Do not be timid with the lime.

Add ½ teaspoon of salt. This seems like a small amount, but you'll adjust at the end — under-salted guacamole is a tragedy that is easily fixed.

Mash with a fork to your preferred texture. Some people like it completely smooth, some chunky. The right answer is chunky, but we support all guacamole preferences here.

Finely dice ¼ of a small white or red onion and add it in. Fine dice matters here — you want the onion in every bite, not a big crunchy surprise.

Dice 1 small Roma tomato, squeeze out the excess seeds and liquid, and add the flesh. Waterlogged tomato will make your guacamole soupy.

Add 2 tablespoons of fresh cilantro, roughly chopped. If you're a cilantro-tastes-like-soap person, leave it out — we understand.

If you want heat, add half a jalapeño, seeded and minced, or a pinch of garlic powder. Stir everything together.

Taste and adjust: more lime if it needs brightness, more salt if it needs depth, more jalapeño if it needs heat. Serve immediately with tortilla chips, on tacos, or alongside anything that needs to be better than it currently is.