Ripe avocados and limes pretty much demand a batch of guac. This recipe includes a few other essentials though, to make it perfect. Trust me, apart from being insanely picky, I got this recipe in 2001 from friend that grew up in Mexico, and have been using it every since. It's Fantastic.
"Your avocados are ready when they are mostly dark in color, and the stem-end is slightly sunken. They should not be extremely soft and with lose skin but firm and yielding when you push with your thumb."
Notes: Omit jalapeno if you don't want the heat.
Ingredients: 3 avocados, 1 chopped and de-seeded tomato, juice of 1 lime, 1 tsp. minced garlic, 1 minced shallot, 1 minced jalapeno pepper, handful chopped fresh cilantro, pink salt and cracked pepper to taste.
1. Combine all ingredients in a bowl and mix while pressing with a fork until chucky-smooth. Taste for seasoning.
Tip: Roll your lime on the counter to release its juices, then when squeezing, use a fork stuck into one half to get all the juice out.