Guacamole

Ingredients
1-2 ripe avocados, depends on size
1/4 tsp salt
1 Tbsp fresh lime or lemon juice
3 to 4 Tbsp minced red onion or thinly sliced green onion
1 to 2 serrano (or jalapeño) chilis, stems and seeds removed, minced
2 Tbsp fresh (or semi-dried) coriander (leaves + tender stems), finely chopped
Pinch freshly ground black pepper
Optional - 1/2 ripe tomato, chopped and added just before serving

Method
Cut the avocados in half, remove the pit, scoop out the flesh.
Using a fork, roughly mash the avocado. 
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, cilantro, black pepper, and chilis. Chili peppers vary individually in their heat, so start with a half of one chili pepper and add more to the guacamole to your desired degree of heat.
Serve immediately or if it is to be used later, cover with plastic wrap, press plastic down on to surface 
Refrigerate leftover guacamole up to 3 days.

Chook’s note:  A simple recipe made in minutes. I have frozen this when I had a glut but it’s best served fresh.
There are all  manner of variations to this, it's really a matter of taste and time! Here are a couple of simple ones:
1/4 cup salsa mixed with a mashed avo.
Mashed avo with a pinch of salt and a squeeze of lemon and perhaps a sprinkle of chili flakes