Guacamole (Pico’s Mex-Mex)

Halve the avocados, discard the pits and spoon pulp into a small mixing bowl. Mash with a fork, or pestle if you’re using a mortar, until the pulp is chunky. Fold in the other ingredients and add salt to taste. Serve fresh, or cover with plastic wrap and refrigerate.

Richards says leftovers should be kept in a small-mouthed vessel with olive oil poured over the opening. This will keep your guacamole from turning brown from oxidation. When you take it out of the fridge the next day, mix the oil in for a creamier guacamole.

(For a milder version, remove chile seeds.)