• Finely chop the onions. De-seed the tomatoes and green chillies and chop them finely. Finely chop cilantro/coriander leaves.

Making guacamole in a molcajete

• Add 1 tbsp chopped onions, 1 tbsp chopped cilantro, 1 tsp chopped green chilli and salt into an 8 inch molcajete/mortar and pestle and crush into a coarse paste.
• De-skin and de-seed the avocados. Add avocados and lime juice into the molcajete. The lime juice will help to prevent immediate browning of avocados.
• Using the pestle, mash the avocados to your liking. They can be kept chunky or mashed smooth.
• Add the chopped tomatoes and the remaining chopped onions, cilantro and mix it all in using a spoon.
• Taste the guacamole and add more salt, lime juice and jalapeno if needed.

Guacamole without a molcajete

• De-skin and de-seed the avocados. Add avocados and lime juice into a bowl. Mash avocados using a fork, a potato masher or your fist. The lime juice will help to prevent immediate browning of avocados.
• Add in the chopped tomatoes, onions, jalapenos and cilantro and mix it all in.
• Taste the guacamole and add more salt, lime juice and jalapeno if needed.