The key to a delicious guacamole is using ripe avocados. Look for avocados that yield slightly to pressure but still feel firm. Once ripe, halve and pit the avocados, then scoop out the flesh into a bowl. Mash with a fork until mostly smooth with a few small chunks remaining.

Add diced onion, jalapeño or serrano pepper, cilantro, lime juice, and salt. Start with 1/2 of an onion, 1 chili pepper, 1/3 cup cilantro, the juice of 1 lime, and 1/2 teaspoon of salt. Mix well and taste; add more of any ingredient to suit your tastes. For extra spice, include some of the chili pepper seeds.

To keep the guacamole green, press plastic wrap directly onto the surface to prevent oxidation before serving. This also helps flavors blend as it sits. Refrigerate up to 2 days.

For extra flavor, add diced tomato, garlic, or cotija or feta cheese. Mash in 1/2 of a tomato, 1 minced clove of garlic, or 1/3 cup crumbled cotija or feta cheese. Mix in with the other ingredients.

To make chunky guacamole, mash just enough avocado to create a thick base, then fold in diced avocado, onions, chili, cilantro, lime juice, and salt. Use a potato masher or fork to coarsely mash about 1/3 of the avocado. Gently fold in the remaining ingredients.

For a creamy guacamole, use an immersion blender, food processor, or high-powered blender to puree all ingredients until smooth and creamy. This creates a dip perfect for chips as well as tacos and sandwiches.

To store guacamole, press plastic wrap onto the surface and refrigerate up to 2 days. For longer storage, up to 1 week, spread the guacamole onto a plate in an even layer and top with more plastic wrap. Gently press down and seal the edges to prevent air exposure. The guacamole will oxidize, but the flavor will remain good underneath the top layer. Simply scrape off the oxidized portion before serving.

Guacamole is best served fresh, with tortilla chips, tostadas, tacos, or sandwiches. Enjoy your guacamole! Let me know if you have any other questions.