You begin by mashing avocado. To do this, I usually simply use a mixing bowl and a wooden spoon rather than a mortar and pestle.

Add some freshly squeezed lime (or lemon) juice immediately, since like artichokes, avocados will discolor when exposed to the air without it. The acidity also 'brightens' the flavor of the dish and helps balance the natural richness of the avocado. (But don't add so much that the taste turns sour!)

Season well with salt, and that is guacamole at its most basic. Optional ingredients listed above may also be added