Halve your avocados and remove the pits. Then scoop out the flesh into a mixing bowl, using a spoon. With a large fork or potato masher, mash your avocados without over mashing. Keep some chunkier pieces in there.
Use very ripe avocados for the best flavour and texture.Do not overly mash your avocados. Mash by hand, not a blender or food processor, or it will be too smooth. The best guacamole has a chunky texture, in my humble opinion.Use your favourite salsa that has the most flavour. Since we're not using fresh tomatoes and jalapeno here, you really want to ensure that the salsa you're using is flavourful. I like chunky medium salsa, but if you like more heat in your guac, use hot.Adjust the flavours to your taste. As with any recipe, always adjust the seasoning to your preference. Avocados vary in size so make sure to taste your guacamole before serving and add more salt or lime juice if needed.Store leftovers in the refrigerator with plastic wrap directly on top of your guacamole to prevent it from browning. Keeps for 2-3 days if you can manage not to eat it all before that.