How to choose an avocado for guacamole?

It is very important that you choose an avocado at the right stage of ripeness. Avoid any which are very soft or have squashy patches, as they will be overripe and streaked with black inside. The green ones are easy to judge: if they give slightly to the touch all over, they are ready to eat. Hard ones are underripe but if left at room temperature will soften in a few days.

Ingredients:

• 1/2 green chilli
• 6 spring onions
• 1 small clove garlic
• 1 large avocado
• 1 lemon
• salt
• paprika

Metod:

1. Wash and dry the chilli. Trim off the stalk end, cut in half lengthways and discard the seeds. Cut out the white inner pith and dice the flesh as finely as possible.Do not rub your eyes while handling the chilli and wash your hands immediately afterwards; if you have sensitive skin, wear polythene gloves while preparing it. 
2. Trim and finely slice the onions. Peel and finely chop the garlic. Squeeze half the lemon.
3. Cut the avocado in half and ease out the stone (if you have space, plant it: it is easily grown and becomes an attractive houseplant). Mash the flesh with a fork. Add and stir in the prepared ingredients with a moderate pinch of salt and a little paprika.
4. Taste and add a little juice from the second half of the lemon and more salt or paprika as desired (quite a generous amount of salt is in fact needed, but it is wiser to add extra at the end than to put in too much before tasting).